Wild Rice Pilaf with Currants and Almonds


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.