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
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
