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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Over high heat, in a medium saucepan, bring the broth to a boil, add rice. | 2. Reduce heat to simmer, cover and simmer until the rice is just tender, 45 to 55 minutes. | 3. Drain any remaining liquid and transfer the rice to a serving bowl. | 4. While the rice is cooking, toast almonds in a small dry skillet over medium-low heat, stirring constantly until golden brown and fragrant; approximately 2 to 3 minutes. | 5. Transfer to a plate and allow to cool. | 6. If using dried shitake mushrooms, rehydrate in water as instructed on package, drain and about 5 minutes before rice is done, melt the butter in a medium nonstick skillet and add the scallions and mushrooms. | 7. Cook over medium heat, stirring often, until softened and scallions are a bright green; 2 to 3 minutes. | 8. Add the scallion mixture, almonds and pepper to the rice. | 9. Stir to mix thoroughly and adjust seasonings as necessary for personal taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken stock vegetable	2 1/2	cups		-	-	-	-
shiitake mushroom	2	cups	sliced	-	-	-	-
brown wild rice mix	1	cup		-	-	-	-
almond	6	tablespoons	sliced	721.3439999999999	0.0	0.0	81.6
butter	1	teaspoon		28.5	1.3095	0.8905	2.4
scallion	1	bunch	trimmed sliced	-	-	-	-
pepper			ground	-	-	-	-
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.