Wild Rice with Almonds and Mushroom

Wild Rice with Almonds and Mushroom

1/2 cup unsalted butter
1/2 lb fresh mushrooms; sliced thin
1 clove garlic; finely minced
1 tbsp minced green bell pepper
1/2 cup slivered almonds
1 cup uncooked wild rice
3 cups chicken broth
1 tsp salt
ground black pepper to taste

Preheat oven to 350.

Melt butter in a 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.

Makes 6 servings

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