| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Veg07 |
6 |
servings |
INGREDIENTS
| 3 |
c |
Vegetable stock |
| 1 |
c |
Wild rice; rinsed and drained |
| 1 |
ts |
Minced garlic |
| 1 |
tb |
Fresh oregano; minced |
| 2 |
ts |
Fresh thyme; minced |
| 1 |
|
Bay leaf |
| 1/4 |
c |
Sliced almonds; blanched |
| 1/2 |
c |
Seedless grapes; halved |
| 2 |
md |
Scallions; thinly sliced |
| 1 |
tb |
Feta cheese; crumbled |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
In a medium saucepan, bring the vegetable stock to a boil. Add the wild
rice, garlic, oregano, thyme and bay leaf and return to a boil over
moderate heat. Reduce the heat to low, cover and cook until the wild rice
is tender, about 40 minutes. Drain any excess liquid, return the wild rice
to the pan and discard the bay leaf. Cover and let stand 10 minutes.
Meanwhile, in a small, heavy skillet, toast the almonds over moderate heat,
stirring constantly, until golden, 6 to 8 minutes. Transfer to a plate to
cool.
Transfer the wild rice to a bowl and stir in the grapes, scallions and
feta. Season with salt and pepper. Stir in the almonds and serve.
Per serving: 230 Calories; 6g Fat (22% calories from fat); 9g Protein; 38g
Carbohydrate; 2mg Cholesterol; 844mg Sodium
Recipe by: Food and Wine, February 1997
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