Wild Rice Pilaf

Recently I hosted a girls' dinner at my place with a menu of chicken breasts stuffed with prosciutto and asiago cheese, roasted asparagus, and this rice pilaf that stole the show. I think everyone at the table went back for seconds! See the website link for a picture, I forgot to take one!

REVIEW: This recipe got rave reviews on allrecipes.com which is usually a good sign, and it didn't disappoint. It was sweet, salty, crunchy, and starchy all in one scoop. Definitely use fresh parsley in this recipe, I made it again for Christmas dinner with dried and it was missing something for sure. I liked that this recipe was easy to make and can be made the morning of the party then reheated in the oven.

RECIPE:
3 1/2 cups vegetable broth
2 cups wild rice
1 cup golden raisins
1 cup almonds, slivered
1/2 cup fresh parsley, minced
1 tbsp butter
canola oil
salt & pepper

Bring 1/2 cup vegetable broth to a boil. Add golden raisins, remove from heat, cover and set aside. Prepare wild rice according to package directions, adding a tbsp butter to the water. You made need more or less broth than the recipe calls for depending on the type of rice you get. While rice is cooking, heat a small amount of oil in a skillet on medium heat. Toast almonds in oil until they are a light brown color. When rice is done, combine it with fresh parsley, almonds, and golden raisins. Season with salt and pepper to taste. Makes 10 servings. (per serving: 230 cals, 6g fat, 38g carbs, 10g protein)