Wild Rice With Shitakes and Toasted Almonds

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.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 2 1⁄2 cups  chicken stock or 2 1⁄2 cups  vegetable stock
• 2  cups  sliced shiitake mushrooms
• 1  cup brown and wild rice mix
• 6  tablespoons  sliced almonds
• 1  teaspoon butter
• 1  bunch scallion, trimmed and thinly sliced
•  fresh ground pepper
•  salt

Directions

1. Over high heat, in a medium saucepan, bring the broth to a boil, add rice.
2. Reduce heat to simmer, cover and simmer until the rice is just tender, 45 to 55 minutes.
3. Drain any remaining liquid and transfer the rice to a serving bowl.
4. While 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.
5. Transfer to a plate and allow to cool.
6. If 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.
7. Cook over medium heat, stirring often, until softened and scallions are a bright green; 2 to 3 minutes.
8. Add the scallion mixture, almonds and pepper to the rice.
9. Stir to mix thoroughly and adjust seasonings as necessary for personal taste.