Wild Rice Almondine

This is a delicious wild rice recipe we tend to serve around the holiday season. It's a nice dish because after preparation you just set it in the oven for an hour or so, which leaves you more time to visit with your guests and/or do other things.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 2  cups wild rice, washed and drained well
• 1⁄2 cup olive oil
• 2  tablespoons  chopped onions
• 2  teaspoons  chopped chives
• 1  teaspoon  finely chopped shallot
• 2  teaspoons  chopped green peppers
• 3⁄4 cup  slivered almonds
• 1 (8 ounce) can sliced water chestnuts, drained
• 4  ounces  fresh button mushrooms, sliced
• 4 1⁄2 cups chicken broth, brought to a boil
•  salt
•  black pepper

Directions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion, chives, shallots and green pepper and sauté until soft.
3. Stir in the rice and sauté 2 to 3 minutes more.
4. Add the almonds, water chestnuts and mushrooms.
5. Turn the mixture into a casserole dish.
6. Stir in the boiling chicken broth and season with salt and pepper, to taste.
7. Cover the casserole and bake in a 350 degree oven for 1 hour and 15 minutes, or until the liquid is absorbed and the rice is tender.