Wild Rice Baked with Almonds & Mushrooms
This is a marvelous recipe even if you're not cutting back
on meat. The legendary flavor of wild rice is paired with
the mild, nutty-flavored Hen-of-the-Woods mushrooms. If
you haven't tried these mushrooms yet, you're in for a
treat. A real novelty to look at, they're delicious when
sautéed and combined with rice. The "feathery" parts of
the mushroom crisp up wonderfully.
Ingredients:
1/2 Cup unsalted butter
1/2 Pound fresh
Hen-of-the-Woods mushrooms, sliced thinly
1 Clove garlic, minced
1 Tablespoon minced green bell pepper
1/2 Cup slivered almonds
1 cup uncooked wild rice
3 Cups chicken stock
1 Teaspoon Sea salt
freshly ground black pepper to taste
Preparation:
Preheat the oven to 350 F.
In a large saucepan over medium
heat, melt the butter. Add the mushrooms, garlic, green
pepper, almonds, and rice. Cook, stirring, until the
mushrooms are soft.
Remove from heat and add the chicken
stock, salt, and pepper. Pour mixture into a large, shallow
baking dish. Cover and bake for about 1 1/2 hours or until
the rice is tender.
Directions:
This is a marvelous recipe even if you're not cutting back on meat. The legendary flavor of wild rice is paired with the mild, nutty-flavored Hen-of-the-Woods mushrooms. If you haven't tried these mushrooms yet, you're in for a treat. A real novelty to look at, they're delicious when sautéed and combined with rice. The "feathery" parts of the mushroom crisp up wonderfully.
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