Baked Wild Rice With Mushrooms And Toasted Almonds Recipe

About this recipe

A hearty and gluten-free dinner option featuring nutty wild rice, savory mushrooms, and crunchy toasted almonds, baked to perfection for a satisfying meal.

Ingredients

• 125 g Mooz Butter Garlic & Herbes
• 1 Pack Button Mushroom (Anabe)
• 1 kg Whole Farm Premium Brown Rice
• 500 g Nutraj Chilean Walnuts /Akhrot Inshell
• 150 g Spring Onion (Kandychi Path)

Instructions

1. 1. Preheat your oven to 325°F (165°C).
2. 2. Rinse and drain 1 cup of brown rice thoroughly under cold water.
3. 3. In a large skillet, melt 1/4 cup of butter over medium heat. Add 1/2 cup of chopped walnuts and cook, stirring frequently, until the walnuts are lightly toasted, about 3-4 minutes. Remove from heat.
4. 4. Lightly grease a 1 1/2-quart casserole dish. Add the rinsed brown rice to the dish.
5. 5. Heat 3 cups of chicken broth in a saucepan until it reaches a gentle boil. Pour the hot broth over the brown rice in the casserole dish.
6. 6. Stir in the toasted walnuts, 2 tablespoons of chopped green onions, and 1 cup of sliced mushrooms, ensuring everything is evenly distributed.
7. 7. Cover the casserole dish tightly with a lid or aluminum foil and bake in the preheated oven for 1 1/2 hours, or until the liquid is absorbed and the rice is tender and fluffy.
8. 8. Remove from the oven, fluff the rice with a fork, and serve warm.