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