Active Time
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Total Time
N/A
Yield
Serves : 6

How to Make It

Step 1    

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 for 10 minutes.

Step 2    

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.

Step 3    

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.

Notes

One Serving Calories 146 kcal, Protein 5 gm, Carbohydrate 26 gm, Cholesterol 0, Total Fat 3.4 gm, Saturated Fat .3 gm.

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