Post by Granny Smith on Apr 13, 2008 16:37:58 GMT -5
Wild Rice Almond Casserole
contributed by riverwalk
Cooking Spray
2 cups wild rice, uncooked
1 cup slivered almonds
2 shallots, finely chopped
1/2 cup celery, finely chopped
8 ounces mushroom, chopped
6 cups vegetable broth
1/4 teaspoon garlic paste
1 tablespoon parsley
Salt and freshly ground pepper to taste
Directions:
Lightly spray slow cooker with cooking spray
Wash and drain rice. Combine rice, almonds, shallots, celery mushroom and broth in slow cooker. Stir to combine.
Cover and cook on LOW for 4 to 6 hours until the kernels are open and tender but not mushy. Do not remove lid before rice has cooked at least 4 hours.
Stir in garlic paste parsley.
Season with salt and pepper and serve immediately.
contributed by riverwalk
Cooking Spray
2 cups wild rice, uncooked
1 cup slivered almonds
2 shallots, finely chopped
1/2 cup celery, finely chopped
8 ounces mushroom, chopped
6 cups vegetable broth
1/4 teaspoon garlic paste
1 tablespoon parsley
Salt and freshly ground pepper to taste
Directions:
Lightly spray slow cooker with cooking spray
Wash and drain rice. Combine rice, almonds, shallots, celery mushroom and broth in slow cooker. Stir to combine.
Cover and cook on LOW for 4 to 6 hours until the kernels are open and tender but not mushy. Do not remove lid before rice has cooked at least 4 hours.
Stir in garlic paste parsley.
Season with salt and pepper and serve immediately.