Wild Rice with Shiitakes & Toasted Almonds

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Wild Rice with Shiitakes 
& Toasted Almonds

Wild Rice with Shiitakes & Toasted Almonds

Toasted almonds enhance the nutty flavor of wild rice in this simple yet luxurious side dish. You could give it an Asian twist by substituting sesame oil for the butter and adding a drizzle of soy sauce.

Serves 6

Prep Time 20 min

Total Time 65 min.

Ingredients

  • 2 1/4 cups reduced-sodium chicken broth, or vegetable broth
  • 2 cups sliced shiitake mushroom caps, or button mushrooms (3 ounces)
  • 1 cup wild rice
  • 6 tablespoon sliced almonds
  • 1 teaspoon butter
  • 1 bunch scallions, trimmed and thinly sliced (about 2 cups)
  • Freshly ground pepper, to taste

Cooking Directions

Step 1

Bring broth to a boil in a medium saucepan over high heat. Stir in mushrooms and wild rice. Return to a boil. Reduce heat to very low, cover, and simmer until the rice has "blossomed" and is just tender, 45 to 55 minutes. Drain any remaining liquid and transfer the rice to a serving bowl.

Step 2

Meanwhile, toast almonds in a small dry skillet over medium-low heat, stirring constantly until golden brown and fragrant, 2 to 3 minutes. Transfer to a plate to cool.

Step 3

About 5 minutes before the rice is done, melt butter in a medium nonstick skillet over medium heat. Add scallions and cook, stirring often, until softened and still bright green, 2 to 3 minutes. Stir the scallions, almonds and pepper into the rice. Serve warm.


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