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| Ingredients: | |||||
| 1 (15 oz.) can | cooked wild rice | ||||
| 1/2 c. | frozen peas and diced carrots | ||||
| 1/4 c. | slivered almonds, toasted | ||||
| 1 T. | butter, melted | ||||
| 2 T. | fresh snipped parsley | ||||
| salt and pepper to taste | |||||
| Directions: | |||||
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Toast the almonds in a dry skillet over medium heat until lightly browned and fragrant.
Combine the wild rice with the peas and carrots. In a medium sauce pan with a tight-fitting lid (or in a microwave safe dish), combine the wild rice, peas, carrots, toasted almonds, butter, parsley, and salt and pepper. Heat to serving temperature. |
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