Wild Rice With Shitakes And Toasted Almonds

• 2 1/2 cups chicken stock or 2 1/2 cups vegetable stock
• 2 cups sliced shiitake mushrooms
• 1 cup brown and wild rice mix
• 6 tablespoons sliced almonds
• 1 teaspoon butter
• 1 bunch scallion, trimmed and thinly sliced
• fresh ground pepper
• salt

1. Over high heat, in a medium saucepan, bring the broth to a boil, add rice.
2. Reduce heat to simmer, cover and simmer until the rice is just tender, 45 to 55 minutes.
3. Drain any remaining liquid and transfer the rice to a serving bowl.
4. While the rice is cooking, toast almonds in a small dry skillet over medium-low heat, stirring constantly until golden brown and fragrant; approximately 2 to 3 minutes.
5. Transfer to a plate and allow to cool.
6. If using dried shitake mushrooms, rehydrate in water as instructed on package, drain and about 5 minutes before rice is done, melt the butter in a medium nonstick skillet and add the scallions and mushrooms.
7. Cook over medium heat, stirring often, until softened and scallions are a bright green; 2 to 3 minutes.
8. Add the scallion mixture, almonds and pepper to the rice.
9. Stir to mix thoroughly and adjust seasonings as necessary for personal taste.

chicken, shiitake mushrooms, brown, almonds, butter, scallion, fresh ground pepper, salt

Taken from www.food.com/recipe/wild-rice-with-shitakes-and-toasted-almonds-144766 (may not work)