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3 tablespoons butter
At least two hours before you are planning to serve this, pre-heat oven to 300°F.
Melt butter in large, heavy skillet. (If you have a 1-quart oven proof casserole which can also be heated on top of the stove, it is ideal for this.) Add mushrooms, rice, almonds, and shallots.
Cook over medium flame, stirring frequently, until almonds are golden (about 20 minutes). Stir in broth. Turn off flame under skillet.
Spoon into ungreased 1-quart casserole. Tightly cover with lid or aluminum foil. Bake 2 hours.
Serve hot. (Leftovers can be reheated.)
Variations:
Poster's Notes:
For some inexplicable reason, this is nowhere near as good made with vegetable broth. That's the one and only time it didn't turn out.
I first tasted this dish when someone in my college dorm prepared it for a Home Ec. class. Although it was cold when I ate it, I thought it was delicious, and have been making it ever since.
Everyone loves this, and it reheats well.
If desperate, you can instead cover the pan and heat this on top of the stove for 1-1/2 hours, stirring occasionally.
Posted by Virginia Sauer (Sir Angus), Z'L
Nutritional Info Per Serving: N/A
1 8-ounce can (1-1/3 cups) broiled, sliced mushrooms in butter, drained
1/2 cup (3 ounces) wild rice
1/4 cup almonds, slivered, blanched
1 tablespoon shallots, minced
1-1/2 cups boiling water
1 tablespoon vegetarian chicken-flavored broth
The college classmate who so kindly shared this recipe said that she had used mostly brown rice when she made this for her class ... I believe that there was some product at that time which combined wild rice with brown rice. However, since I have many other ways I enjoy preparing brown rice, I have not yet tried it this method.
I can't find the sliced mushrooms in butter anymore. Canned mushroom stems and pieces can be drained and placed on several thicknesses of paper towels to dry--and, of course, fresh mushrooms can be sliced and sautéed in butter.