Wild Rice Amandine En Casserole

This is a dinner-party side that handles itself. Nutty wild rice baked low and slow with aromatics and chicken broth, studded with toasted slivered almonds for crunch, the French call the almond-finish style “amandine."

The trick with wild rice is that it’s technically a grass seed, not rice, and it takes much longer to cook than any white or brown rice. Seventy-five minutes at 325°F (165°C) is exactly right, the grains burst open into butterflied splits when properly done.

Sauteing the onions, chives, shallot, and green pepper in the oil first builds a savoury base, and giving the rice a minute of dry cooking in that aromatic oil before the broth goes in is the key to non-gummy, distinct grains.

Using heated broth (not cold) keeps the oven temperature stable when the liquid hits the rice, so the whole dish starts cooking immediately instead of waiting to reheat. A single stir at the 35-to-40-minute mark is all the attention this needs.

Kitchen Tips

• Rinse wild rice thoroughly under cold water until it runs clear, it’s often dusty and can taste bitter unrinsed.
• Toast the almonds separately in a dry pan for three to four minutes before adding, it deepens the flavour and keeps them crisp after baking.
• Use homemade or low-sodium chicken broth, wild rice absorbs salt quickly and store-bought can push it too far.
• Fluff with a fork (not a spoon) before serving, a spoon mashes grains and turns it gluey.

Variations

• Swap chicken broth for mushroom broth and add sauteed wild mushrooms for an earthier vegetarian version.
• Stir dried cranberries or chopped apricots in during the last 10 minutes for a holiday twist.
• Finish with a splash of sherry and chopped flat-leaf parsley for an Old World flourish.