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Wild Rice, Baked with Almonds and Mushrooms

22 Oct

(Originally From: Jane Butel’s “Hotter Than Hell”)

Serves 6

  • 1/2 cup unsalted butter
  • 1/2 pound fresh mushrooms, thinly sliced
  • 1 clove garlic, finely minced
  • 1 tablespoon minced green bell pepper
  • 1/2 cup slivered almonds
  • 1 cup uncooked wild rice
  • 3 cups chicken broth
  • 1 teaspoon salt
  • freshly ground black pepper to taste

Preheat oven to 350°F.

Melt butter in large saucepan. Add mushrooms, garlic, bell pepper, almonds and rice; cook, stirring, until mushrooms are soft.

Pour mixture into a large shallow baking dish; stir in broth, salt and pepper.

Cover and bake about 1 1/2 hours or until rice is tender.

Or: boil rice in broth about 40 minutes, then stir in fried ingredients

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1 Comment

Posted by on October 22, 2010 in Recipes, Rice, Side Dishes

 

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One response to “Wild Rice, Baked with Almonds and Mushrooms

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