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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is a delicious accompaniment to any roasted meat. You can vary the rice a bit by using a combination of white, brown and wild rice or any combination of rice or other grains so long as the total amount adds up to 1 cup. Ingredients:
1/3 cup almonds, slivered or 1/3 cup pine nuts |
1 teaspoon olive oil |
1 large onion, chopped |
1 large carrot, chopped |
1 large garlic clove, chopped |
1 cup fresh mushrooms, sliced |
1 cup wild rice, uncooked |
2 1/2 cups chicken broth |
1/4 cup sherry wine |
1/2 teaspoon salt (to taste) |
1 pinch pepper, to taste |
1/2 teaspoon oregano |
1 teaspoon basil |
1/3 cup parsley, chopped |
Directions:
1. In a non-stick frying pan or toaster oven, slowly toast almonds. Set aside. In a large non-stick frying pan, heat oil over medium heat, add onion, carrot, garlic and mushrooms; saute until tender.
2. Add rice and cook until lightly browned. Add broth, sherry, salt, pepper, oregano and basil. bring to a boil and simmer, covered for 45 minutes. Remove from heat and let stand for 10 minutes. Toss with nuts and parsley and serve.
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