June 8, 2011

Wednesday's Chow - Almond Wild Rice

I made this the other night to go with blackened red snapper.  It was really good!  It would go well with any baked meat: pork chops, chicken, fish.  The whole family liked it. It's a little time consuming because you have to cook the rice in separate pans, but I did cook them at the same time.  The almonds add a nice, crunchy taste.  I didn't have slivered, so I used sliced. They worked just as well.

Almond Wild Rice


Chicken broth
1 cup uncooked brown rice
1 cup uncooked wild rice
½ cup slivered almonds
¼ cup minced fresh parsley


Cook rice in separate pans according to package directions, using chicken broth instead of water. When rice is done, combine together in a large serving bowl. Add almonds and parsley, mix well. Serve warm.

1 cup serving - Calories: 200; Carbs: 35g; Fat 5g; Protein 5g


marybelle said...

Almond Wild Rice looks delicious. I will try this one.


Susan M said...

Sounds delicious. Can't wait to try it.

dragonfly said...

Oooh, Anna Kathryn! This sounds wonderful. I am becoming addicted to your recipes. My granddaughters especially loved the corn potato chowder as well as the idea that it was a "vintage recipe" that our "foremothers" (our own word) might have enjoyed.
Keep 'em coming.
~June Faver

Anna Kathryn Lanier said...

Hi, Mary, Susan and June. Thanks for stopping by. June, I love the cookbook that recipe came from. I'll need to dig out the book and do another recipe. I think the Yankee Pot Roast recipe came from that book, too.