Almond Wild Rice Stir Fry

• 1 cup Brown Rice Or Wild Rice
• 2 cups Chicken Stock
• 1/2 teaspoons Garlic Powder
• 1/4 teaspoons Dried Basil
• 1 dash Red Chile Flakes
• 2 Tablespoons Soy Sauce
• 1 Tablespoon Butter
• 1 whole Onion, Small, Chopped
• 1 carton (10 Oz. Container) Mushrooms
• 2 cloves Fresh Garlic
• 1/4 cups Peanut Oil
• 2 whole Carrots, julienned
• 1 cup Frozen Peas
• 1/4 cups Slivered Almonds

1. Combine the rice, stock, garlic powder, dried basil, red chile flakes, soy sauce, and butter in a small sauce pan.
2. Bring to a boil, reduce heat to a simmer, cover and cook for 45-50 minutes.
3. If I dont have the stock on hand, water with a little chicken bouillon works great.
4. I like to make this around lunch time or the day before and then put it in the fridge for later.
5. When using rice in a stir-fry, its better if its precooked and cold but doesnt have to be.
6. For the stir fry, saute onion, mushrooms and garlic in peanut oil until soft over medium heat.
7. Add carrots and cook until tender.
8. Next add peas and almonds.
9. Cook for a few minutes, then add cold rice and heat through.
10. I serve this with chicken or beef that Ive marinated and then stir-fried.
11. The possibilities and the combinations are endless.

brown rice, chicken, garlic, dried basil, red chile flakes, soy sauce, butter, onion, mushrooms, garlic, peanut oil, carrots, frozen peas

Taken from tastykitchen.com/recipes/special-dietary-needs/almond-wild-rice-stir-fry/ (may not work)