Wild Rice Casserole With Almonds
|Wild rice||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Onion||3 Tablespoon, chopped|
|Green pepper||3 Tablespoon, chopped|
|Almonds||1⁄2 Cup (8 tbs), slivered (blanched)|
|Hot chicken broth||3 Cup (48 tbs)|
Wash rice and drain well.
Melt butter in skillet; add onion, green pepper, rice, and almonds.
Saute over low heat, stirring constantly, until rice begins to turn light yellow.
Turn into a casserole; add hot chicken broth.
Cover, and bake in preheated slow oven (325Â°F.) for 1 1/2 hours, or until rice is tender and all liquid is absorbed.