Wild rice with thyme and almonds
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | WILD rice, washed |
| 3½ | cup | Water |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Olive oil |
| 2 | Shallot, peeled and chopped | |
| 1 | teaspoon | Fresh thyme, minced |
| 1 | teaspoon | Lemon rind, grated |
| ¼ | cup | Almond slivers, blanched |
| ¼ | cup | Golden raisins |
| Ground pepper, to taste | ||
Directions
Combine wild rice, water and salt in a medium saucepan and bring to a boil.
Reduce heat and simmer, covered, until tender, about 40 minutes. Uncover and toss in remaining ingredients. Serve immediately.
Recipe by: NEW YORK TIMES
Sent to me by Jane Rosenberg-Coombs by jfcoombs@... on 1 Fe, b 97.
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