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Administrator
Wild rice dish
1 cup uncooked wild rice
1/4 cup butter or margarine
1/2 cup slivered almonds
2 tbsp. snipped chives or chopped green onions
1 can (8oz) mushroom stems and pieces, drained
3 cups chicken broth
6-8 servings
Wash and drain rice.
Melt butter in large skillet.
Add rice, almonds, chives and mushrooms.
Cook and stir until almonds are golden brown, about 20 minutes.
Heat oven to 325F.
Pour rice mixture into ungreased 1 1/2 qt. casserole.
Heat chicken broth to boiling; stir into rice mixture.
Cover tightly; bake about 1 1/2 hours or until all liquid is absorbed and rice is tender and fluffy.
*Chicken broth can be made by dissolving 3 chicken bouillon cubes in 3 cups boiling water, or use canned chicken broth.
1 cup uncooked wild rice
1/4 cup butter or margarine
1/2 cup slivered almonds
2 tbsp. snipped chives or chopped green onions
1 can (8oz) mushroom stems and pieces, drained
3 cups chicken broth
6-8 servings
Wash and drain rice.
Melt butter in large skillet.
Add rice, almonds, chives and mushrooms.
Cook and stir until almonds are golden brown, about 20 minutes.
Heat oven to 325F.
Pour rice mixture into ungreased 1 1/2 qt. casserole.
Heat chicken broth to boiling; stir into rice mixture.
Cover tightly; bake about 1 1/2 hours or until all liquid is absorbed and rice is tender and fluffy.
*Chicken broth can be made by dissolving 3 chicken bouillon cubes in 3 cups boiling water, or use canned chicken broth.
