Wild Rice Pilaf with Currants and Almonds
Makes 4 servings
Extra virgin olive oil
1 cup wild rice, rinsed and well drained
3 cups vegetable stock
1 yellow onion, diced
1 large carrot, peeled and diced
2 celery stalks, diced
1/3 cup currants or raisins
½ cup slivered almonds, toasted
½ cup parsley leaves, chopped
1. Heat a medium-sized pot over medium heat. Add 1 tablespoon olive oil. Add the rice, stirring to coat in olive oil. Add vegetable stock. Bring to a boil, reduce to a simmer, cover, and cook 45 minutes. Strain away any excess liquid.
2. While rice is cooking, heat another tablespoon of olive oil in a sauté pan. Sautee onion, carrot, and celery, along with a generous pinch of salt for 5-7 minutes, until the vegetables are tender.
3. Combine cooked rice, sautéed carrots and celery, currants, almonds, and chopped parsley.