Ingredients Jump to Instructions ↓

  1. 2 1/4 cups reduced-sodium chicken broth, or vegetable broth

  2. 2 cups sliced shiitake mushroom caps, or button mushrooms (3 ounces)

  3. 1 cup wild rice

  4. 6 tablespoons sliced almonds

  5. 1 teaspoon butter

  6. 1 bunch scallions, trimmed and thinly sliced (about 2 cups)

  7. Freshly ground pepper, to taste

Instructions Jump to Ingredients ↑

  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.


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