2 1/4 cups
reduced-sodium chicken broth, or vegetable broth
sliced shiitake mushroom caps, or button mushrooms (3 ounces)
scallions, trimmed and thinly sliced (about 2 cups)
freshly ground pepper, to taste
- Bring broth to a boil in a medium saucepan over high heat. Stir in mushrooms and wild rice. Return to a boil. Reduce heat to very low, cover, and simmer until the rice has "blossomed" and is just tender, 45 to 55 minutes. Drain any remaining liquid and transfer the rice to a serving bowl.
- Meanwhile, toast almonds in a small dry skillet over medium-low heat, stirring constantly until golden brown and fragrant, 2 to 3 minutes. Transfer to a plate to cool.
- About 5 minutes before the rice is done, melt butter in a medium nonstick skillet over medium heat. Add scallions and cook, stirring often, until softened and still bright green, 2 to 3 minutes. Stir the scallions, almonds and pepper into the rice. Serve warm.
© Meredith Corporation. All rights reserved. Used with permission.
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