Wild & White Rice With Almonds and Smoked Gruyere

"I came up with dish in trying to recreate a similar one my Mother made years and years (and years) ago. What I ended up with is a earthy, cheesy-smoky side dish I will make over and over again. I think it would be outstanding with the addition of sausage for a main dish."
 
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Ready In:
1hr 30mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Rinse both wild and white rice, separately, until water runs clear.
  • In a large saucepan bring chicken broth and 1/2 cup of hot water to a boil.
  • Add Wild Rice and salt.
  • Return to a boil, reduce heat, cover and simmer for 30 minutes.
  • Add white rice and toasted almonds, simmer for an additional 15 minutes.
  • Keep your eye on the pot, as you will need to add water, about 1/2 a cup at a time as needed to keep the rice from sticking and drying out.
  • Stir in the mushrooms, green onions and thyme.
  • Cook for 15 minutes more.
  • Check to see if you need more water.
  • At this point it's up to you. If you want your wild rice to be a bit more tender add another 1/2 cup water and simmer another 15 minutes (I did).
  • Add milk and cheese stirring well until cheese is melted.
  • Serve.

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