2 tbsp Onion, chopped
2 tbsp Fresh chives, finely chopped
1 tsp Shallot, finely chopped
3 tbsp Green bell pepper, finely ch pped
1/4 cup Olive oil
2 cup Wild rice, rinsed well and d ained
4 1/2 cup Chicken broth, heated
Salt, pepper to taste
3/4 cup Blanched almonds, slivered
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In a large saucepan, cook the onionn, chives, shallot, and pepper in the oil over mod-low heat, stirring occasionally, until veggies are softened. Add the rice, and cook the mixture, stirring constantly, for 1 minute. Stir in broth, season with salt and pepper to taste, and add the almonds.
Transfer the mixture to a 4-qt. casserole and bake, covered, in the middle of a 325f oven for 75 minutes, or until rice is tender. Stir once after about 35-40 minutes.
a 1952 Gourmet Mag. favorite
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