This hearty dish complements beef, veal and pork dishes.
Makes 6 servings
4 cups water
¾ cup wild rice
1½ tablespoons margarine or butter, divided
½ cup slivered almonds
¼ cup fresh parsley
3 shallots, peeled and cut in half
1 celery rib, peeled, trimmed, cut into 1-inch pieces
¼ teaspoon ground black pepper
¼ teaspoon salt
177 Calories (46% from fat) • carb. 19g • pro. 6g • fat 9g • sat. fat 2g • chol. 8mg • sod. 114mg • calc. 48mg • fiber 2g
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.