1 tbsp minced fresh oregano ( used dried and just shake in)
2 tsp minced fresh thyme (used dried and just a bunch in)
1 bay leaf
1/4 cup sliced blanched almonds (used more, like to have crunch)
1/2 cup seedless red grapes, halved
2 medium scallions, thinly sliced
1 tbsp crumbled feta (used 3/4 of a container)
Salt and fgp
Instructions
In medium saucepan, bring stock to a boil Add wild rice, garlic,
oregano, thyme and bay leaf. Return to boil over moderate heat.
Reduce to low, cover and cook until wild rice is tender...40 minutes
to an hours. Drain an excel liquid, remove bay leaf. cover and let
stand 10 minutes.
Meanwhile, in a small heave skillet, toast almonds over moderate
hear, stirring constantly until golden. Let cool.
Transfer rice to bowl and stir in grapes, scallions, feta, almonds
and season with salt and fgp. Serve.
Originally Submitted
7/14/2010
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