WILD RICE ALMONDINE

Wild Rice Almondine image

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.

Provided by - Carla -

Categories Rice

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

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

Steps:

Heat the olive oil in a large skillet over medium heat.
Add the onion, chives, shallots and green pepper and sauté until soft.
Stir in the rice and sauté 2 to 3 minutes more.
Add the almonds, water chestnuts and mushrooms.
Turn the mixture into a casserole dish.
Stir in the boiling chicken broth and season with salt and pepper, to taste.
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.

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