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Wild Rice With Shiitakes & Toasted Almonds

Wild Rice With Shiitakes & Toasted Almonds

WebMD Recipe from

Toasted almonds enhance the nutty flavor of wild rice in this simple yet luxurious side dish. You could give it an Asian twist by substituting sesame oil for the butter and adding a drizzle of soy sauce.

Prep: 20 Minutes | Total Time: 1 Hour, 5 Minutes
  • 2 1/4 cups
    reduced-sodium chicken broth, or vegetable broth
  • 2 cups
    sliced shiitake mushroom caps, or button mushrooms (3 ounces)
  • 1 cup
    wild rice
  • 6 tablespoons
    sliced almonds
  • 1 teaspoon
  • 1 bunch
    scallions, trimmed and thinly sliced (about 2 cups)
    freshly ground pepper, to taste
  1. 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.
  2. 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.
  3. 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.
Nutritional Information

Makes: 6 servings
Serving Size: 3/4 cup each
  • Calories158
  • Fat4 g
    • Saturated fat1 g
  • Cholesterol2 mg
  • Carbohydrates26 g
    • Dietary fiber4 g
  • Protein7 g
  • Sodium264 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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