2 c wild rice (or any brown rice)
¼ c butter
¼ c sliced almonds
8 green onions, sliced
8 fresh mushrooms, sliced
5 c vegetable stock or water (4 c if using regular brown rice)
2 tb miso (lacking that, throw in a tsp of worcestershire sauce or any bouillon you like the flavour of)
Preheat oven to 375F.
Melt butter in oven-safe pot or pan (one with a tight-fitting
lid) and brown almonds on top of stove, stirring constantly to prevent burning.
Add onions and mushrooms, sauté till tender.
Add rice, miso and vegetable stock
and bring to boil, then cover tightly.
Bake at 375F for 1½ hours.
