Wild Rice With Shitakes and Toasted Almonds

Recipe by PaulaG
READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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