Wild Rice with Apples and Almonds
For extra texture with an Indian curry dinner, such as Aloo Gobi or Curried Parsnips, serve them in a ring of this chewy, crunchy mixture of nuts and fruits.
INGREDIENTS | SERVES 8
- ½ cup wild rice
- ½ cup shelled almonds, whole or in slivers
- 1 tablespoon oil
- 1 large onion, roughly chopped
- 1 Rome or Golden Delicious apple, peeled, cored, and diced
- ¼ cup raisins
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil (or butter)
- ¼ cup chopped cilantro or parsley
Boil the rice in 2½ quarts salted water until tender, about 40 minutes; drain, saving cooking liquid.
Crisp the almonds by toasting them dry until fragrant and visibly shiny (see “Toasting Nuts for Fresher Flavor and Crispness,” at bottom).
Heat the oil in a large skillet or Dutch oven over medium heat for 1 minute. Add onions; cook until softened, about 5 minutes.
Add the apples, raisins, and a splash of the rice cooking liquid. Cook 5 minutes more, until the apples are translucent.
Combine the cooked rice, the apple mixture, the nuts, and salt and pepper. Stir in olive oil (or butter), if desired, and serve garnished with cilantro or parsley.
Saving Cooking Liquids as “Stock”
Water and broth from boiled wild rice, simmered beans, blanched vegetables, soaked dry mushrooms, and other cooking processes are free gifts. These no-work byproducts come packed with flavor, nutrients, and body, ready to use in any soup, stew, or dish that calls for “water or stock.” Freeze them in portion-size plastic tubs for use anytime. I even save the juices from stir-fry dinners, which are concentrated, so they add wonderful vegetal flavor without watering down other flavors.
