Ingredients
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4 cups low-sodium chicken or vegetable broth
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Salt to taste
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1/2 teaspoon pepper
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3 tablespoons butter or olive oil
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2 cloves garlic, minced
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1 leek (white and light green part only), trimmed and diced
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1 cup brown rice
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1/2 cup wild rice
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2/3 cup diced carrots
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8 stalks asparagus, trimmed and cut into 1-inch pieces
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3/4 cup fresh or thawed frozen peas
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1 cup Mandelin Natural Sliced Almonds, roasted
Directions
Heat broth, salt and pepper in a saucepan over medium heat and bring to a low simmer. Reduce heat to low.
Heat butter or olive oil in a large skillet on medium heat. Add garlic and leek and cook until soft, about 4 minutes.
Stir in rice and carrots, coating them with butter or oil.
Turn heat to medium-low. Stir in hot broth, 1 cup at a time, waiting for rice to absorb liquid before adding more — this will take 30–35 minutes. Add asparagus and peas when about 1 cup of broth is left.
Stir in almonds just before serving, so they stay crunchy.
Recipe Note
Almond Board of Calfornia