Wild Rice and Almonds

[Guest guest]

Wild Rice and Almonds

Source: Margaret

 

1/4 c. melted vegan margarine

1/2 c. wild rice

1/2 c. brown rice

1/2 c. slivered almonds

2 T. chopped green onion

2 4-oz. cans mushrooms

3 c. boiling water

3 packages G. Washington brown broth (may substitute)

 

Wash wild rice in hot water several times and drain

well. Add rice, almonds, green onion and mushrooms to

melted margarine. Cook until rice is lightly browned,

but be careful not to scorch. Add broth and heat to

simmering. Pour into a 1 1/2 quart baking dish; cover

and bake in a 325 degree oven for 1 hour or until

water is absorbed and rice is fluffy.