1 bunch scallions, trimmed and thinly sliced (about 2 cups)
Freshly ground pepper to taste
Instructions
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 and remaining liquid and transfer the rice to a serving bowl.
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.
About 5 minutes before the rice is done, lmelt 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.
Per serving- 159 calories; 4 g fat (1 g sat, 2 g mono); 4 mg cholesterol; 25 g carbohydrate; 8 g protein; 3 g fiber; 60 mg sodium; 266 mg potassium.
Nutritional Bonus- Magnesium (18 percent DV), Zinc (13 percent DV), Folate (12 percent DV)
Serving
Suggestions
Serve warm.
Originally Submitted
10/29/2009
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