This is one of my absolute favourites from my childhood. My mom made it with local wild rice. It needs to be started a day ahead, so requires planning! This recipe serves 4 people, but is very easily doubled.
- 1 cup wild rice
- boiling water
- ¼ cup butter
- ¼ cup chopped onion
- ½ cup sliced almonds
- ½ lb mushrooms, sliced or chopped
- 2 cups chicken broth
- 2 Tablespoons sherry
- 1 teaspoon salt
- Wash the rice under cool running water, then place in a heatproof dish or bowl.
- Cover the wild rice with boiling water. Let stand for 30 minutes, then drain.
- For a second time, cover the wild rice with boiling water, and let sit until cool.
- Melt the butter in a large pan, add onion, almonds, and mushrooms, and sauté until golden.
- Mix in the rice, and stir until well coated.
- Pour the broth, sherry, and salt into the rice mixture, and transfer into a baking dish.
- Cover and let sit overnight in the fridge.
- The following day, bake for 1 ½ hours at 350F
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