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Wild Rice w/ Shiitakes & Toasted Almonds

Source of Recipe

.
Wild Rice w/ Shiitakes & Toasted Almonds

The Eating Well Diabetes Cookbook - Author: Joyce Hendley
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Exchanges
Yield: 6 servings - Serving Size: 3/4 cup

Ingredients:
• 2-1/2 cups reduced-sodium chicken broth or vegetable broth
• 2 cups sliced shiitake mushroom caps or button mushrooms (3 ounces)
• 1 cup wild rice
• 6 tablespoons sliced almonds
• 1 teaspoon butter
• 1 bunch scallions, trimmed and thinly sliced (about 2 cups)
• Freshly ground pepper to taste

Directions:
1. Bring broth to a boil in a medium saucepan over high heat. Stir in mushroom and wild rice. Return to a boil. Reduce heat to very low, cover, and simmer until the rice has "blossomed" and is just tender, 45 to 55 minutes. Drain any remaining liquid and transfer the rice to a serving bowl.

2. Meanwhile, toast almonds in a small dry skillet over medium-low heat, stirring constantly until golden brown and fragrant, 2 to 3 minutes. Transfer to a plate to cool.

3. About 5 minutes before the rice is done, melt butter in a medium nonstick skillet over medium heat. Add scallions and cook, stirring often, until softened and still bright green 2 to 3 minutes. Stir the scallions, almonds, and pepper into the rice. Serve warm.

Per Serving: Calories: 159; Protein: 8 g; Sodium: 60 mg; Cholesterol: 4 mg; Fat: 4 g; Carbohydrates: 25 g ++++ Exchanges: 1 Starch, 1 Vegetable, 1 Fat