Ingredients

Serves 4

　　1/3 cup sliced almonds

　　2 tablespoons unsalted butter, cut into pieces and softened

　　1 cup wild rice (about 6 ounces), rinsed well in several changes of cold water and   drained

　　2 1/4 cups chicken broth, heated

　　1/4 teaspoon salt

　　

Step 1

Preheat oven to 475°F.

　　

Step 2

In a 10-inch round baking dish toast almonds in oven until golden, about 5 minutes. Add butter and rice and toss to coat. Stir in broth and salt and cover dish with foil. Bake rice in lower third of oven 1 hour and 15 minutes, or until rice is tender. If all of broth has not been absorbed, bake rice, uncovered, 5 minutes more.

　　

Step 3

Rice may be made 1 day ahead and reheated before serving.