Wild Rice with Apples and Almonds
Per 3⁄4 cup
1⁄2 cup wild rice
1⁄2 cup shelled almonds, whole or in slivers
1 tablespoon oil
1 large onion, roughly chopped
1 apple, peeled, cored, and diced
1⁄4 cup raisins
Salt and freshly ground black pepper to taste
1 tablespoon olive oil
1⁄4 cup chopped parsley
Boil the rice in 21⁄2 quarts salted water until tender, about 40 minutes; drain, saving cooking liquid. Toast the almonds dry (no oil) in a skillet over medium heat until visibly shiny, about 5 minutes.
Heat the oil in a large skillet over medium heat for 1 minute. Add onions; cook until softened, about 5 minutes. Add the apple, 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 almonds, and salt and pepper. Stir in olive oil, if desired, and serve garnished with parsley.