Ingredients
1 cup chicken broth1 can (4 ounces) mushroom stems and pieces, drained and coarsely chopped1/4 cup uncooked long grain rice1/4 cup uncooked wild rice2 tablespoons sliced almonds, toasted
Preparation
Place the first 4 ingredients in a 3-cup baking dish coated with cooking spray. Cover and bake at 350° for 55-60 minutes or until liquid is absorbed and rice is tender. Just before serving, sprinkle with almonds.
