Yield: 4 servings
|1 cup||Wild rice|
|3 tablespoons||Chopped onion|
|3 tablespoons||Chopped green pepper|
|½ cup||Slivered blanched almonds|
|3 cups||Hot chicken broth|
Wash rice and drain well. Melt butter in skillet, add onion, green pepper, rice and almonds. Saute over low heat, stirring constantly, until rice begins to turn light yellow. Turn into a casserole; add hot chicken broth. Cover, and bake in preheated slow oven (325F) for 1-½ hours or until rice is tender and all liquid is absorbed.
Origin: Women's Day Encyclopedia of Cookery, Vol 1, Minnesota Section.
Shared by: Sharon Stevens, Feb/94