Ingredients:
- 1/4 cup butter
- 1 cup raw wild rice
- 1/2 cup chopped onion
- 3/4 cup chopped celery
- 1/4 cup chopped carrot
- 1 cup sliced mushrooms
- 3 cups seasoned chicken broth
- 1/4 teaspoon poultry seasoning
- salt and pepper to taste
- 1/4 cup toasted slivered almonds or chopped pecans*
Preparation:
Melt butter in a large heavy skillet. Sauté wild rice, onion, celery, carrots, and mushrooms until vegetables are golden brown. Add chicken broth and poultry seasoning. Cover and simmer for 30 to 40 minutes, until rice is tender. Taste and add salt and pepper. Top with toasted slivered almonds just before serving.Serves 4.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
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