Ingredients:
2 cups wild rice, washed and drained well
1/2 cup olive oil
2 tablespoons chopped onions
2 teaspoons chopped chives
1 teaspoon finely chopped shallots
2 teaspoons chopped green peppers
3/4 cup slivered almonds
1 (8 ounce) cans sliced water chestnuts, drained
4 ounces fresh button mushrooms, sliced
4 1/2 cups chicken broth, brought to a boil
salt
black pepper
Directions:
Heat the olive oil in a large skillet over medium heat.
Add the onion, chives, shallots and green pepper and saute until soft.
Stir in the rice and saute 2 to 3 minutes more.
Add the almonds, water chestnuts and mushrooms.
Turn the mixture into a casserole dish.
Stir in the boiling chicken broth and season with salt and pepper, to taste.
Cover the casserole and bake in a 350 degree oven for 1 hour and 15 minutes, or until the liquid is absorbed and the rice is tender.
Servings: 6
Time preparation: 10 min.
Time total: 90 min.