| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Rice, Casseroles |
6 |
Servings |
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 |
INSTRUCTIONS
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
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