Rice: Wild Rice Mushroom Almond - 4 servings
by Lishka DeVoss

INGREDIENTS

SMALL POT:
1 cup wild rice, well-rinsed
2 cups vegetable stock

LARGE BOWL:
6 ounces crimini mushrooms (cleaned, trimmed and sliced)
1 cup chopped celery

SMALL BOWL:
1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
1/4 cup chopped flat-leaf parsley (or 2 tbsp dry parley)
1 tbsp chopped fresh sage (or 1 tsp dry sage, to taste)

INDIVIDUALLY (ready to use):
1 tbsp olive oil
1/2 large onion or 2 large shallots, chopped
4 garlic cloves, chopped
3 tbsp dry sherry
3 tbsp slivered almonds, toasted
Freshly ground pepper to taste

PREPARATION

1. Bring SMALL POT to a boil and then cover, lower heat and simmer — about 40 minutes. Taste. If done, take off heat, set aside and leave covered.

2. Over medium heat in a wide skillet, heat oil, then add onion (or shallots). Cook, stirring often, until tender.

3. Add garlic and a generous pinch of salt. Cook, stirring, until fragrant — 30 seconds to a minute — then add LARGE BOWL. Cook, stirring often, until mushrooms have softened, about 10 minutes.

4. Stir in rice, then add SMALL BOWL, almonds and sherry. Toss and cook until sherry has evaporated. Taste and adjust seasonings. Take off heat. This rice mixture needs to be baked before serving to allow all the flavors to meld.

If serving soon: Cover and place in 350ºF oven for 20–30 minutes. (Pouring the rice mixture into an oiled baking dish and covering with a lid or foil also works.)

If serving later (up to three days): Let the rice mixture cool, then pour into an oiled baking dish. Cover and refrigerate until ready to reheat in a 350ºF oven.

Updated 2025-03-19

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