On trips to Minnesota to visit our son, daughter-in-law and grandson, I like to pick up some MN wild rice. I decided to make a side dish to go with some Cornish hens I'm making. I've included an easy and sure proof method for making your wild rice in the oven that my sister Gina shared with me. It's a perfect way to make rice while you're busy at work.
1 cup wild rice
3 cups boiling water
1 chicken Bouillon cube (I use a tsp. of Better Than Bouillon)
Preheat oven to 500 degrees
put everything in a covered Pyrex or glass dish, put in oven and turn the oven OFF. Either do it overnight or in the morning so it's ready for supper. Works great!
Bacon, Mushroom, and Almond Wild Rice
Ingredients
Prepared rice from above recipe
1/2 lb. bacon cut up and fried
8 oz. package of slice mushrooms
1/3 cup chopped onion
1 shallot (chopped)
1 clove garlic (minced)
2 Tbs. sherry
1/4 cup slivered or slice almonds (pan toasted)
Cut up your bacon and fry it in a pan over medium heat until crisp (set aside). Drain most of the fat from the pan, leaving enough to saute' your onions, shallot, garlic, and mushrooms. Saute' the onion, shallot, and garlic over medium heat for about two to three mins. Add the mushrooms and saute' for an additional 3 mins. or so until done. While sauteing, sprinkle the 2 Tbs. of sherry evenly over the mushroom/onion mixture, and season lightly with salt. Set sauteed mixture aside, and place the almonds in the same pan on medium heat, stirring constantly so the almonds do not burn. (set aside)
Put about 1 Tbs. olive oil in the pan and add the cooked rice from the oven. Stir in all of the other ingredients, add salt and pepper to taste, and cook on medium until warm and ready to serve.
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