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Wild Rice Amandine En Casserole
2 tb Onion, chopped 2 tb Fresh chives, finely chopped 1 ts Shallot, finely chopped 3 tb Green bell pepper, finely ch -pped 1/4 c Olive oil 2 c Wild rice, rinsed well and d -ained 4 1/2 c Chicken broth, heated Salt, pepper to taste 3/4 c Blanched almonds, slivered In a large saucepan, cook the onionn, chives, shallot, and pepper in the oil over mod-low heat, stirring occasionally, until veggies are softened. 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. 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. a 1952 Gourmet Mag. favorite |
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