1/2 Photos of Wild Rice With Shitakes and Toasted Almonds
1 hr 10 mins
This recipe comes from "The Eating Well with Diabetes Cookbook". It makes great use of the dried shitakes I always have on hand. It is low in fat and high in fiber.
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- 1Over high heat, in a medium saucepan, bring the broth to a boil, add rice.
- 2Reduce heat to simmer, cover and simmer until the rice is just tender, 45 to 55 minutes.
- 3Drain any remaining liquid and transfer the rice to a serving bowl.
- 4While the rice is cooking, toast almonds in a small dry skillet over medium-low heat, stirring constantly until golden brown and fragrant; approximately 2 to 3 minutes.
- 5Transfer to a plate and allow to cool.
- 6If using dried shitake mushrooms, rehydrate in water as instructed on package, drain and about 5 minutes before rice is done, melt the butter in a medium nonstick skillet and add the scallions and mushrooms.
- 7Cook over medium heat, stirring often, until softened and scallions are a bright green; 2 to 3 minutes.
- 8Add the scallion mixture, almonds and pepper to the rice.
- 9Stir to mix thoroughly and adjust seasonings as necessary for personal taste.
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Nutritional Facts for Wild Rice With Shitakes and Toasted Almonds
Serving Size: 1 (136 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 84.4
- Calories from Fat 43
- Total Fat 4.8 g
- Saturated Fat 0.9 g
- Cholesterol 4.6 mg
- Sodium 152.3 mg
- Total Carbohydrate 6.8 g
- Dietary Fiber 1.4 g
- Sugars 2.5 g
- Protein 4.3 g
The following items or measurements are not included:
brown and wild rice mix