Recipe information
Yield
Serves 4
Ingredients
1/3 cup sliced almonds
2 tablespoons unsalted butter, cut into pieces and softened
1 cup wild rice (about 6 ounces), rinsed well in several changes of cold water and drained
2 1/4 cups chicken broth, heated
1/4 teaspoon salt
Preparation
Step 1
Preheat oven to 475°F.
Step 2
In a 10-inch round baking dish toast almonds in oven until golden, about 5 minutes. Add butter and rice and toss to coat. Stir in broth and salt and cover dish with foil. Bake rice in lower third of oven 1 hour and 15 minutes, or until rice is tender. If all of broth has not been absorbed, bake rice, uncovered, 5 minutes more.
Step 3
Rice may be made 1 day ahead and reheated before serving.
