Almond Wild Rice
Serves: 5
Irma Bergnaum
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
55
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 tbsps
Butter1 cup
Slivered Almonds2 tbsps
Dried Parsley1 tsp
Salt1 tsp
Ground Black Pepper2.5 cups
Chicken BrothDirections:
1
Preheat oven to 375 degrees F (190 degrees C)
2
Spray an 8-inch square baking dish with cooking spray
3
Bring chicken broth to a boil in a saucepan
4
Pour rice mix into the prepared baking dish
5
Carefully pour boiling chicken broth over the rice
6
Cover the dish with aluminum foil
7
Bake in preheated oven until rice is tender, about 1 hour
8
Melt butter in a skillet over medium heat
9
Cook and stir almonds in hot butter until they start to color, 3 to 5 minutes
10
Sprinkle parsley over the almonds; continue to cook and stir until the almonds are lightly browned, another 3 to 5 minutes
11
Mix the baked rice, the almond mixture, cranberries, salt, and pepper in a large bowl; toss to serve