Wild Rice With Shitakes and Toasted Almonds

“This recipe comes from "The Eating Well with Diabetes Cookbook". It makes great use of the dried shitakes I always have on hand. It is low in fat and high in fiber.”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Over high heat, in a medium saucepan, bring the broth to a boil, add rice.
  2. Reduce heat to simmer, cover and simmer until the rice is just tender, 45 to 55 minutes.
  3. Drain any remaining liquid and transfer the rice to a serving bowl.
  4. While the rice is cooking, toast almonds in a small dry skillet over medium-low heat, stirring constantly until golden brown and fragrant; approximately 2 to 3 minutes.
  5. Transfer to a plate and allow to cool.
  6. If using dried shitake mushrooms, rehydrate in water as instructed on package, drain and about 5 minutes before rice is done, melt the butter in a medium nonstick skillet and add the scallions and mushrooms.
  7. Cook over medium heat, stirring often, until softened and scallions are a bright green; 2 to 3 minutes.
  8. Add the scallion mixture, almonds and pepper to the rice.
  9. Stir to mix thoroughly and adjust seasonings as necessary for personal taste.

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