Nutted Wild Rice (Boom)
I have adapted this from one of the Silver Palate Cookbook series. I have made it dozens of times.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 cup slivered almonds
- 1 cup brown rice
- 6 tablespoons unsalted butter
- 1 cup wild rice
- 1/2 cup fresh parsley chopped
- 1 cup golden raisins
- 1/2 cup dry sherry
- 4 2/3 cups chicken stock
- Carbohydrate 58.5327850217574 g
- Cholesterol 22.8975 mg
- Fat 16.4110833391942 g
- Fiber 5.27753327379025 g
- Protein 9.812142503636 g
- Saturated Fat 6.1855404171465 g
- Serving Size 1 1 Serving (120g)
- Sodium 14.0863333443533 mg
- Sugar 53.2552517479672 g
- Trans Fat 1.1034500837154 g
- Calories 420 calories
Heat the raisins and sherry in a small saucepan to boiling. Simmer for 5 minutes. Place the wild rice, 2 cups of boiling stock, and 2 Tbsp. of butter in the top of a double boiler over simmering water and cook covered for 1 hour. Place the brown rice, 2 2/3 cups boiling stock, and 2 Tbsp. of butter in a saucepan and heat to boiling, then reduce heat to low and simmer until all of the water is absorbed, which should take about 50 minutes. Sauce the almonds in 2 Tbsp. of butter until lightly toasted. Combine all of the above plus the chopped parsley and season to taste with salt and pepper.
