Wild Brown Rice with Toasted Almonds and Cranberries
|"A simple way to jazz up wild rice"|
2 cups chicken broth
1 cup wild brown rice
4 teaspoons olive oil
1 shallots, chopped
1 garlic clove, finely chopped
1⁄4 cup dried cranberries
2 fresh thyme, (1⁄4 teaspoon dried thyme)
1/4 cup sliced almonds
1/4 cup fresh flat-leaf parsley, coarsely chopped
Sea salt and pepper to taste
1. In a saucepan bring the chicken broth to a boil. Add rice and 2 teaspoons olive oil. Reduce heat and simmer for 40 minutes; until all liquid is absorbed.
2. In a skillet, sauté shallots, garlic, cranberries, thyme and almonds in olive oil for 4-6 minutes. Set aside.
3. When rice is cooked, add sautéed ingredients and gently mix with a fork.
4. Add parsley, salt and pepper to taste, and gently mix again.
5. Serve and enjoy!