Nutted Wild Rice

1. 1

   Heat the raisins and sherry in a small saucepan to boiling. Reduce heat and simmer 5 minutes.

2. 2

   Set aside.

3. 3

   Place the wild rice, 2 cups of the boiling stock and 2 tablespoons of the butter in the top of a double boiler over simmering water.

4. 4

   Cook covered for 1 hour.

5. 5

   Place the brown rice, remaining 2 2/3 cups boiling stock and 2 tablespoons of the butter in a medium size saucepan. Heat to boiling.

6. 6

   Reduce heat to low and cook until all the water is absorbed, about 50 minutes.

7. 7

   Saute the almonds in the remaining 2 tablespoons butter in a small skillet over low heat until lightly toasted.

8. 8

   Combine the wild rice, brown rice, raisins with sherry, almonds and parsley in a large mixing bowl.

9. 9

   Season to taste with salt and pepper.

10. 10

    Remove to a serving bowl and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.