So this is the recipe I was going to bring but I didn't have all the ingredients. It is so good though!
1/3 c. slivered almonds, or pinenuts
1 T. olive oil
1 large onion, chopped
2 carrots, chopped (16 baby carrots chopped)
2 cloves garlic, (1 t. minced)
1 c. + fresh mushrooms, sliced
1 c. wild rice (uncooked), or combination of brown, wild, white... whatever you have on hand.
2 1/2 c. chicken broth
1/4 c. white wine
1/2 t. salt
fresh ground pepper, to taste
1 t. oregano
1 t. basil
1/3 c. Italian flat leaf parsley, chopped
1. Preheat oven to 350 degrees. Spread slivered almonds on jelly roll pan, greased with a tiny bit of olive oil or butter. Cook for 12 to 15 minutes, stirring every 3-5 minutes. Let cool and chop almonds.
2. In a large frying pan, heat oil over medium heat, add onion, carrots, garlic & mushrooms. Saute until tender and onions are translucent. Add rice and cook until it is lightly browned. Add broth, wine, salt, pepper, oregano and basil. Bring to a boil and simmer, covered, for 30 minutes.
3. Remove from heat and let stand for 10 minutes. Toss with parsley and nuts and serve.
*I like to make this dish with a mix of wild & brown rice. If I have any white rice I need to use up, I will throw it in at the very end and it mixes very nicely.
**This tastes excellent when paired with a lemon chicken.