Wild Rice With Shitakes And Toasted Almonds

1. 1

   Over high heat, in a medium saucepan, bring the broth to a boil, add rice.

2. 2

   Reduce heat to simmer, cover and simmer until the rice is just tender, 45 to 55 minutes.

3. 3

   Drain any remaining liquid and transfer the rice to a serving bowl.

4. 4

   While the rice is cooking, toast almonds in a small dry skillet over medium-low heat, stirring constantly until golden brown and fragrant; approximately 2 to 3 minutes.

5. 5

   Transfer to a plate and allow to cool.

6. 6

   If using dried shitake mushrooms, rehydrate in water as instructed on package, drain and about 5 minutes before rice is done, melt the butter in a medium nonstick skillet and add the scallions and mushrooms.

7. 7

   Cook over medium heat, stirring often, until softened and scallions are a bright green; 2 to 3 minutes.

8. 8

   Add the scallion mixture, almonds and pepper to the rice.

9. 9

   Stir to mix thoroughly and adjust seasonings as necessary for personal taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.