Wild Rice and Almond Casserole
A simple casserole dish that pairs well with soup or salad. You can also add vegetables to make it even more flavorful and nutritious.
- 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 see Recipe Notes
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)