2 cups wild rice
4 cups water and a tiny bit more
1/4 cup slivered almonds
2-3 tablespoons olive oil
big handful of crimani mushrooms, sliced
This was always part of our Thanksgiving spread when I was a kid. Be sure and use real wild rice from northern Minnesota USA, not the cultivated wild rice that comes from California. Its not as pretty (or cheap!), but its oh so delicious.
Cook rice in salted water. Takes about an hour. Youll know its done because the rice splits and unfurls along the length of the grain. Beautiful! While the rice cooks, toast the almonds in a little fry pan over medium high heat. Let them cool on a paper towel in a single layer, to maintain their crunch. Heat the oil in the pan, then saute the mushrooms until they're nicely done. A splash of red vegan wine would not be out of place, here, but its not how my dad did it. :) When the rice is fully cooked, add the mushrooms and almonds.
If you need to keep the rice warm for a while (until the squash is done or whatever), leave the almonds out until the very last minute. We want those guys crunchy!