Wild Rice Amandine En Casserole
Yield
6 servingsPrep
15 minCook
1 hrsReady
1 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
onions
chopped |
|
| 2 | tablespoons |
chives
fresh, chopped |
|
| 1 | teaspoon |
shallots
finely chopped |
*
|
| 3 | tablespoons |
green bell peppers
finely chopped |
|
| ¼ | cup |
olive oil
|
|
| 2 | cups |
wild rice
rinsed well and drained |
|
| 4 ½ | cups |
chicken broth
heated |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ¾ | cup |
almonds
slivered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
onions
chopped |
|
| 3E+1 | ml |
chives
fresh, chopped |
|
| 5 | ml |
shallots
finely chopped |
*
|
| 45 | ml |
green bell peppers
finely chopped |
|
| 59 | ml |
olive oil
|
|
| 473 | ml |
wild rice
rinsed well and drained |
|
| 1.1 | l |
chicken broth
heated |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 177 | ml |
almonds
slivered |
*
|
Directions
In a large saucepan, cook the onionn, chives, shallot, and pepper in the oil over mod-low heat, stirring occasionally, until veggies are softened.
Add the rice, and cook the mixture, stirring constantly, for 1 minute.
Stir in broth, season with salt and pepper to taste, and add the almonds.
Transfer the mixture to a 4-qt. casserole and bake, covered, in the middle of a 325f oven for 75 minutes, or until rice is tender.
Stir once after about 35 to 40 minutes.
