Active Time

　　10 minutes

　　Total Time

　　1 1/2 hours

　　

Ingredients

Makes 6 servings

　　2 cups wild rice (12 ounces)

　　2 tablespoons olive oil

　　1 medium onion, finely chopped

　　3 cups chicken broth

　　4 cups water

　　2 teaspoons unsalted butter

　　1 cup sliced almonds (3 1/2 ounces)

　　1 teaspoon salt

　　1/4 teaspoon black pepper

　　

Step 1

Rinse rice in a large sieve under cold water, then drain. Heat oil in a 5-quart heavy pot over moderate heat until hot but not smoking, then cook onion, stirring occasionally, until golden, about 5 minutes. Add rice and cook, stirring, until fragrant, about 3 minutes. Stir in broth and water and bring to a boil. Reduce heat to low and simmer, covered, until rice is tender (grains will split open), 1 to 1 1/4 hours. Drain well in sieve and transfer to a bowl.

　　

Step 2

While rice is cooking, melt butter in a 10-inch skillet over moderate heat until foam subsides, then cook almonds, stirring, until golden, about 3 minutes.

　　

Step 3

Add almonds, salt, and pepper to rice and stir gently to combine.