Ingredients

• 2-1/2 cups reduced-sodium chicken broth or vegetable broth
• 2 cups sliced shiitake mushroom caps or button mushrooms (3 ounces)
• 1 cup wild rice
• 6 tablespoons sliced almonds
• 1 teaspoon butter
• 1 bunch scallions, trimmed and thinly sliced (about 2 cups)
• Freshly ground pepper to taste

Directions

1. Bring broth to a boil in a medium saucepan over high heat. Stir in mushroom and wild rice. Return to a boil. Reduce heat to very low, cover, and simmer until the rice has "blossomed" and is just tender, 45 to 55 minutes. Drain any remaining liquid and transfer the rice to a serving bowl.
2. Meanwhile, toast almonds in a small dry skillet over medium-low heat, stirring constantly until golden brown and fragrant, 2 to 3 minutes. Transfer to a plate to cool.
3. About 5 minutes before the rice is done, melt butter in a medium nonstick skillet over medium heat. Add scallions and cook, stirring often, until softened and still bright green 2 to 3 minutes. Stir the scallions, almonds, and pepper into the rice. Serve warm.