A wonderful side that turns out moist and flavorful every time—with no worry about burning, and goes with a wide variety of entrees. From Marianne Bauman: Modesto, California.
Recipe published in Cooking for 2 Summer 2007.
Yield: 2 servings
Prep time: 10 Minutes
Cook time: 55 Minutes
1 cup(s) chicken broth
1 4-ounce can(s) mushroom stems and pieces, drained and coarsely chopped
1/4 cup(s) uncooked long grain rice
1/4 cup(s) uncooked wild rice
2 tablespoon(s) sliced almonds, toasted
Place the first four ingredients in a 3-cup baking dish coated with cooking spray. Cover and bake at 350° for 55-60 minutes or until liquid is absorbed and rice is tender. Just before serving, sprinkle with almonds.