Ingredients Jump to Instructions ↓

  1. 2 tb Onion, chopped 

  2. 2 c Wild rice, rinsed well and d

  3. 2 tb Fresh chives, finely chopped -ained

  4. 1 ts Shallot, finely chopped 

  5. 1/2 c Chicken broth, heated

  6. 3 tb Green bell pepper, finely ch Salt, pepper to taste

  7. -pped 3/4 c Blanched almonds, slivered

  8. 1/4 c Olive oil

Instructions Jump to Ingredients ↑

  1. In a large saucepan, cook the onionn, chives, shallot, and pepper in the oil over mod-low heat, stirring occasionally, until veggies are softened.

  2. Add the rice, and cook the mixture, stirring constantly, for 1 minute. Stir in broth, season with salt and pepper to taste, and add the almonds.

  3. Transfer the mixture to a 4-qt. casserole and bake, covered, in the middle of a 325f oven for 75 minutes, or until rice is tender. Stir once after about 35-40 minutes.

  4. a 1952 Gourmet Mag. favorite —–


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