Ingredients
4 cups water¾ cup wild rice1½ tablespoons margarine or butter, divided½ cup slivered almonds¼ cup fresh parsley3 shallots, peeled and cut in half1 celery rib, peeled, trimmed, cut into 1-inch pieces¼ teaspoon ground black pepper¼ teaspoon salt
Preparation
Place water in a Cuisinart® Anodized Non-Stick 2¾ quart saucepan. Bring to a boil over medium-high heat. Reduce heat to low, add rice and simmer, partially covered, until tender, about 30 minutes.While rice is cooking melt ½ tablespoon margarine in a Cuisinart® Anodized Non-Stick 3-½-quart sauté pan over medium heat. Add almonds and toast, stirring often, until lightly browned, about 5 minutes. Cool slightly.Place almonds in a Cuisinart® food processor fitted with the metal blade and pulse to coarsely chop, about 6 times. Reserve. Add parsley and process until finely chopped, about 10 seconds. Reserve. Add shallots and celery; pulse to coarsely chop, about 4 - 5 times. Leave in work bowl.About 5 minutes before the rice is done, heat remaining 1 tablespoon margarine in the sauté pan over medium heat. Add shallots and celery; cook, stirring often, until tender, about 3 - 4 minutes. Drain rice; add rice and almonds to sauté pan and cook until heated through, about 3 - 4 minutes. Sprinkle with parsley and season with pepper and salt. Serve warm.
