WILD RICE WITH MUSHROOMS AND ALMONDS RECIPES

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ALMOND-MUSHROOM WILD RICE RECIPE: HOW TO MAKE IT



Almond-Mushroom Wild Rice Recipe: How to Make It image

The delightful combination of ingredients in this dish makes a perfect accompaniment for beef, poultry or pork. It's very flavorful and hearty.—Shirley Goehring, Lodi, California

Provided by Taste of Home

Categories     Side Dishes

Total Time 01 hours 40 minutes

Prep Time 10 minutes

Cook Time 01 hours 30 minutes

Yield 6 servings.

Number Of Ingredients 6

1 cup uncooked wild rice
2-1/2 cups chicken broth
1 cup sliced fresh mushrooms
1/2 cup slivered almonds, toasted
2 tablespoons butter, melted
2 tablespoons chopped green onions

Steps:

  • Rinse and drain rice; place in a 1-1/2-qt. baking dish coated with cooking spray. Add the remaining ingredients; mix well. Cover and bake at 325° for 1-1/2 to 2 hours or until liquid is absorbed and rice is tender.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

WILD RICE, ALMOND AND MUSHROOM STUFFING RECIPE - NYT COOKING



Wild Rice, Almond and Mushroom Stuffing Recipe - NYT Cooking image

Wild rice can be the base of a satisfying and refined Thanksgiving stuffing, particularly when it is combined with mushrooms, almonds, sherry and herbs, as it is here. Use this savory mixture to stuff a turkey to serve to the omnivores at your table, or bake it separately and serve it as a side dish, one that is especially good for vegetarians and vegans.

Provided by Martha Rose Shulman

Total Time 1 hours 45 minutes

Yield Stuffing for a 14- to 18-pound turkey

Number Of Ingredients 14

1 1/2 quarts chicken stock, turkey stock or vegetable stock
2 cups wild rice
Salt to taste
2 tablespoons extra-virgin olive oil
1 large onion or 4 shallots, chopped
4 garlic cloves, minced
3/4 pound mushrooms, trimmed and sliced
1 cup chopped celery
1/3 cup toasted almonds, coarsely chopped
1/3 cup dry sherry
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
1/2 cup chopped flat-leaf parsley
1 to 2 tablespoons chopped fresh sage, to taste
Black pepper, to taste

Steps:

  • Bring stock to a boil in a large saucepan, then add wild rice and salt to taste. When the liquid returns to the boil, lower heat, cover and simmer 40 minutes, until rice is tender and has begun to splay. Drain through a strainer, and set aside.
  • Heat oil over medium heat in a large nonstick skillet, then add onion or shallots. Cook, stirring often, until tender, about five minutes for onions or three minutes for shallots. Add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute. Add mushrooms and celery and cook, stirring, until mushrooms have softened, about 10 minutes. Stir in rice and remaining ingredients. Cook, stirring, until sherry has evaporated. Taste and adjust seasonings.
  • Remove from the heat, and allow to cool before stuffing your turkey. Or place in an oiled baking dish and cover, then warm for 20 to 30 minutes in a 350-degree oven.

Nutrition Facts : @context http//schema.org, Calories 242, UnsaturatedFatContent 6 grams, CarbohydrateContent 35 grams, FatContent 7 grams, FiberContent 4 grams, ProteinContent 11 grams, SaturatedFatContent 1 gram, SodiumContent 565 milligrams, SugarContent 5 grams

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