|1/3 cup||sliced almonds|
|2 tbsp||unsalted butter, cut into pieces and softened|
|1 cup (about 6 ounces)||wild rice, rinsed well in several changes of cold water, drained|
|2 1/4 cups||chicken broth, heated|
- Preheat oven to 475F.
- In a 10-inch round baking dish toast almonds in oven until golden, about 5 minutes.
- Add butter and rice and toss to coat.
- Stir in broth and salt and cover dish with foil.
- Bake rice in lower third of oven 1 hour and 15 minutes, or until rice is tender. If all of broth has not been absorbed, bake rice, uncovered, 5 minutes more. (Rice may be made 1 day ahead and reheated before serving.)