Wild Rice with Chives

  • Yield: 6 to 8 servings


1cup uncooked wild rice
1/2cup (1 stick) butter or margarine
-- salt to taste
1/2cup slivered almonds
2tablespoons thinly sliced chives or green onions
1-- (8-ounce) can mushrooms, drained
3cups chicken broth


  1. Rinse and drain the rice.  Melt the butter in a large skillet.  Add the rice, almonds, chives and mushrooms.  Saute for 20 minutes or until the almonds are golden brown.  Spoon into an ungreased 1 1/2-quart baking dish.
  2. Bring the chicken broth to a boil in a saucepan.  Pour over the rice.  Cover the dish tightly and bake at 325F for 1 1/2 hours or until the liquid is absorbed.  Serve with poultry, fish or meat dishes.
  3. You may use canned chicken broth in this recipe or dissolve 3 chicken bouillon cubes in 3 cups boiling water if preferred.


Recipe reprinted with permission from The Bermuda Junior Service League’s Island Thyme (Hamilton HM FX, Bermuda, 2005).

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