WILD RICE AMANDINE EN CASSEROLE

Servings: 6
Ingredients:

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

—–