Wild Rice With Shitakes And Toasted Almonds

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 2 1/2 cups chicken stock or 2 1/2 cups vegetable stock
• 2 cups sliced shiitake mushrooms
• 1 cup brown and wild rice mix
• 6 tablespoons sliced almonds
• 1 teaspoon butter
• 1 bunch scallion, trimmed and thinly sliced
• fresh ground pepper
• salt

Recipe

• 1 over high heat, in a medium saucepan, bring the broth to a boil, add rice.
• 2 reduce heat to simmer, cover and simmer until the rice is just tender, 45 to 55 minutes.
• 3 drain any remaining liquid and transfer the rice to a serving bowl.
• 4 while the rice is cooking, toast almonds in a small dry skillet over medium-low heat, stirring constantly until golden brown and fragrant; approximately 2 to 3 minutes.
• 5 transfer to a plate and allow to cool.
• 6 if using dried shitake mushrooms, rehydrate in water as instructed on package, drain and about 5 minutes before rice is done, melt the butter in a medium nonstick skillet and add the scallions and mushrooms.
• 7 cook over medium heat, stirring often, until softened and scallions are a bright green; 2 to 3 minutes.
• 8 add the scallion mixture, almonds and pepper to the rice.
• 9 stir to mix thoroughly and adjust seasonings as necessary for personal taste.