Wild Rice and Almond Casserole
1 tablespoon extra-virgin olive oil
1 cup wild rice
1/2 cup chopped green onions
1/4 cup slivered almonds
2 cloves garlic, minced
1/2 teaspoon salt
3 cups Vegetable Broth or water
Preheat oven to 350 degrees. Heat olive oil in large skillet over medium heat. Add rice, onions, almonds, garlic, and salt. Cook 3-5 minutes or until the rice begins to turn slightly yellow, stirring frequently. Transfer to a 1 1/2 or 2-quart casserole dish, pour in broth, and cover. Bake 1 hour or until liquid is absorbed.
Yield: 6 servings (serving size: about 1/2 cup)
- Serve with Two-Bean Burger and a salad.
- Add chickpeas.