Ingredients
Quantity | Ingredients |
---|---|
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 |
1/4 tsp | salt |
Directions
- 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.)
Serves 4
Source: www.epicurious.com