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Wild Rice with Mushrooms and Almonds




Source of Recipe


old file


List of Ingredients





5 tablespoons butter
4 tablespoons onion, chopped fine
1 cup wild rice
2 cups chicken broth
1 teaspoon salt
1/4 cup sliver blanched almonds
1/4 cup firm fresh mushrooms, wiped with a damp towel, trimmed, and cut lengthwise,including stems, into 1/4 in. slices.
freshly ground black pepper


Recipe





Preheat oven to 350 degrees. In a heavy 2 qt. casserole equipped with a tightly fitting lid, melt 2 tbsp. of the butter over moderate heat. When the foam begins to subside, add 2 tbsp of the onions and, stirring frequently, cook for about 5 minutes, until soft and transparent but not brown.

Add the wild rice and stir until the grains glisten with butter. Then pour in the chicken broth and 1/2 tsp. salt, and stir until mixture comes to a boil.


Cover the casserole with a double thickness of aluminum foil and set the lid in place. Bake in the middle of the oven for 1 hr., remove the casserole from the oven, and let the rice rest at room temperature for 15 min. before removing the lid and foil.


Meanwhile, melt 1 tbsp. of butter in a heavy 10-in. skillet and brown the almonds for a minute or so, stirring constantly so that the color delicately and evenly. With a slotted spoon, transfer the almonds to a paper towels to drain.


Add the remaining 2 tbsp. butter to the skillet and melt over moderate heat. When the foam begins to subside, add the remaining 2 tbsp. of onions and stir for about 5 min., or until they are soft and translucent but not brown.


Add the mushrooms and, stirring frequently, cook for 10 to 15 min., until the moisture they give off has evaporated. Do not let the mushrooms brown. Season with remaining 1/2 tsp. of salt and few grindings of pepper and set aside.


To serve, combine the wild rice and mushrooms in a heated bowl and toss them together gently but thoroughly. Scatter the almonds on top and serve at once.