- 1/3 cup sliced almonds
- 2 tablespoons unsalted butter, cut into pieces and softened
- 1 cup wild rice (about 6 ounces), rinsed well in several changes of cold water and drained
- 2 1/4 cups chicken broth, heated
- 1/4 teaspoon salt
- Preheat oven to 475°F.
- In a 10-inch round baking dish toast almonds in oven until golden, about 5 minutes. Add butter and rice and toss to coat. Stir in broth and salt and cover dish with foil. Bake rice in lower third of oven 1 hour and 15 minutes, or until rice is tender. If all of broth has not been absorbed, bake rice, uncovered, 5 minutes more.
- Rice may be made 1 day ahead and reheated before serving.