WILD RICE WITH ALMONDS ARTICHOKES AND GRAPES

By akselden

Ingredients

• 10 tbsp unsalted butter, divided
• 4 1/2 cups wild rice
• 6 3/4 cups chicken broth
• 3 cans (14oz. each) artichoke bottoms,
• drained and diced
• 3 cups small, seedless green grapes
• 1 1/2 cups toasted slivered almonds
• Salt and pepper to taste

Preparation

Step 1

In large skillet melt 5 tbsp butter over medium-high heat. Add rice; toss to coat. Add broth; increase heat and bring to boil. Reduce heat; simmer covered 50 min., or until rice is cooked through and liquid is gone. Meanwhile heat remaining butter in
separate large skillet over medium-high heat. Add artichokes and grapes; saute until hot. Add to rice along with almonds. Season with salt and pepper; stir well.