Almond Wild Rice

My friend, Miriam, asked me to post this recipe...oh...months ago (sorry Miriam).  It may seem like a somewhat strange combo of ingredients, but I have been asked for this recipe every time I've made it.  I was about to type it out for you when I realized this is a Taste of Home recipe.  I searched their website and found it, so just click here for the recipe.

Now, let me tell you how I've modified it to make it easier...

1.  I use my rice cooker, and I cook all the rice together.  I use a box of the wild rice (like Uncle Ben's), with the seasoning packet.   I do put the brown rice in a little bit earlier than the wild rice because it takes longer to cook, but you just need to judge by the directions on your rice.

2.  Just use the amount of chicken broth that you need to make the rice by using broth instead of water.

3.  I cut the butter in half.  I use two tablespoons with the rice and one for the almonds.

4.  Instead of boiling broth for the raisins (because that would require using an extra pan....WRONG!), I heat some broth in the microwave and then add the raisins.  Don't skip this step though because soaking the raisins helps them to soak up the broth adding flavor and moisture to the dish.

5.  I frequently double the recipe.

This picture was taken several months ago of Adeline and Miriam's daughter, Maggie, who is about 6 weeks older than Adeline....and one of her favorite playmates.