Wild Rice Amandine En Casserole

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1/4 c olive oil
4 1/2 c Chicken broth, heated
2 tb Fresh chives, finely chopped
3 tb Green bell pepper, finely ch
2 c Wild rice, rinsed well and d
2 tb Onion; chopped
3/4 c Blanched almonds, slivered
Salt, pepper to taste
1 ts Shallot, finely chopped

Original recipe makes 6 Servings



In a large saucepan, cook the onionn, chives, shallot, and pepper in the oil over mod-low heat, stirring occasionally, until veggies are softened. Add the rice, and cook the mixture, stirring constantly, for 1 minute. Stir in broth, season with salt and pepper to taste, and add the almonds. Transfer the mixture to a 4-qt. casserole and bake, covered, in the middle of a 325f oven for 75 minutes, or until rice is tender. Stir once after about 35-40 minutes. a 1952 Gourmet Mag. favorite

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