Follow these steps for perfect results
butter
melted
uncooked wild rice
slivered almonds
chopped onions
chopped
boiling water
boiling
chicken bouillon cubes
Preheat oven to 350 degrees Fahrenheit.
Melt butter in an 8-inch skillet over medium heat.
Add rice, almonds, and onion to the skillet.
Cook, stirring frequently, until almonds are golden brown, approximately 10 minutes.
Pour in boiling water and add chicken bouillon cubes.
Stir until the bouillon cubes dissolve.
Transfer the mixture to an ungreased 2 1/2 cup casserole dish.
Cover the casserole dish tightly with aluminum foil.
Bake in the preheated oven until all the liquid is absorbed and the rice is tender and fluffy, about 1 hour and 15 minutes.
Expert advice for the best results
Rinse wild rice before cooking to remove any debris.
Toast almonds lightly before adding to the skillet for enhanced flavor.
For a richer flavor, use chicken broth instead of water and bouillon cubes.
Everything you need to know before you start
10 minutes
Can be made a day ahead and reheated.
Serve in a warm bowl, garnished with fresh parsley.
Serve as a side dish with roasted chicken or fish.
Pairs well with green beans or asparagus.
Can be served warm or at room temperature.
A light and crisp white wine that complements the nutty flavors of the rice.
Discover the story behind this recipe
Wild rice is an important traditional food for many Native American tribes.
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