Wild Rice With Roasted Peppers And Toasted Almonds Recipe

Name: Wild Rice With Roasted Peppers And Toasted Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound shallots (about 4 medium), thinly sliced crosswise into rounds; 4 garlic cloves, thinly sliced crosswise; 2 tablespoons olive oil; 2 cups wild rice (11 ounces), rinsed and drained; 3 1/2 cups reduced-sodium chicken broth (28 fluid ounces); 3 1/2 cups water; 2 red bell peppers; 1 tablespoon unsalted butter; 1 cup sliced almonds with skins (3 1/2 ounces); 1 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon Sherry vinegar

Servings: persons

1/4 pound shallots (about 4 medium), thinly sliced crosswise into rounds
4 garlic cloves, thinly sliced crosswise
2 tablespoons olive oil
2 cups wild rice (11 ounces), rinsed and drained
3 1/2 cups reduced-sodium chicken broth (28 fluid ounces)
3 1/2 cups water
2 red bell peppers
1 tablespoon unsalted butter
1 cup sliced almonds with skins (3 1/2 ounces)
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon Sherry vinegar

1
Cook shallots and garlic in oil in a 4- to 5-quart heavy pot over moderately low heat, stirring occasionally, until golden brown, about 10 minutes. Add rice and cook, stirring, until it releases a nutty aroma, about 3 minutes. Add broth and water and bring to a boil, stirring occasionally, then reduce heat and simmer, covered, until rice is tender (grains will split open), about 1 1/4 hours.
2
Meanwhile, preheat broiler.
3
Halve bell peppers lengthwise, then discard stems and seeds. Put peppers, cut sides down, in 1 layer in an oiled shallow baking pan. Broil 2 inches from heat until charred and softened, 15 to 18 minutes. Transfer to a bowl. Cover and let steam 15 minutes. Peel, then cut into 1/2-inch pieces.
4
Melt butter in a 12-inch heavy skillet over moderate heat, then add almonds and cook, stirring, until golden, 5 to 8 minutes.
5
Remove rice from heat and drain well, then return to pot. Stir in salt, pepper, red peppers, almonds, and vinegar. Transfer to a serving dish.

1143

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 pound shallots (about 4 medium), thinly sliced crosswise into rounds, 4 garlic cloves, thinly sliced crosswise, 2 tablespoons olive oil, 2 cups wild rice (11 ounces), rinsed and drained, and more.

Yes, Wild Rice With Roasted Peppers And Toasted Almonds falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wild Rice With Roasted Peppers And Toasted Almonds

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