Foolproof Wild Rice

I realize that more women than guys will probably try my recipes, but since this whole concept started as a "Cookbook For Guys" project, I like to keep the fare aimed at stuff that guys like and would make if they knew how.

Wild rice is one of those sorts of things.  It's delicious with all kinds of wild fare...fish, fowl, venison, you name it.  Yet it's not the easiest thing to make, traditionally.  One ends up watching it and fussing with it way too much.

This recipe makes things easy...prepare the ingredients, throw them in a pan and throw it in the oven, knowing exactly when it will be done.  Pretty much foolproof!

1 cup uncooked wild rice
2 1/4 cups chicken broth
4 oz. sliced fresh mushrooms
1/2 cup slivered almonds
1 heaping T minced garlic
1/4 stick of butter
1 medium onion, diced fine.
1 tsp thyme
1 tsp rosemary
Salt / pepper to taste

*If serving with fish or seafood, you can add 1 T lemon juice.

Melt the 1/4 stick of butter in a skillet on low heat.  Add the slivered almonds once heat is reached, stir slowly and constantly til they brown lightly.  Add the onions, mushrooms, garlic, thyme, rosemary, stirring frequently for another 4 minutes or so til the onions start to turn a little clear, taking care not to burn the almonds.  Remove from heat.

Rinse and drain rice; place in a 1-1/2-qt. baking dish lightly coated with olive oil. Add the ingredients from the skillet plus the chicken broth, mix well. Cover and bake at 350° for 1-1/2 hours or until liquid is absorbed and rice is tender.

Alt method:  If you're *really* lazy, skip toasting the almonds and the saute' step, just dump all the ingredients together and throw in the oven!