Wild Rice Pilaf With Almonds and Kumquats

Wild rice cooked in chicken broth and apple cider; with almonds, onions, celery, kumquats (or apricots) and snipped fresh parsley. This is an attractive dish that goes perfectly with roast turkey or a pork tenderloin roast. From Sunset Magazine.

• Ready In: 1 hr 50 mins
• Serves: 8

Ingredients

• 2 1⁄2 cups wild rice
• 1⁄2 cup  slivered almonds
• 1  cup  finely chopped onion
• 1  cup  finely chopped celery
• 2  tablespoons butter or 2  tablespoons margarine
• 2 1⁄2 cups  fat-skimmed chicken broth
• 2 1⁄2 cups apple cider or 2 1⁄2 cups  apple juice
• 1⁄4 cup  chopped rinsed kumquats (no need to peel, use about 8 kumquats, 2 1/2 oz. total) or 1⁄4 cup  chopped  dried apricot
• 1⁄3 cup  minced fresh parsley
•  salt & freshly ground black pepper

Directions

1. Rinse wild rice well with cool water, and drain.
2. In a 12-inch frying pan or a 4-to-5 quart pan over medium-high heat, stir or shake almonds until golden, 3 to 4 minutes.
3. Pour from pan.
4. Add onion, celery, and butter to pan.
5. Stir often over medium-high heat until vegetables are lightly browned, about 10 minutes.
6. Stir in wild rice, broth, and apple cider.
7. Bring to a boil, cover, reduce heat, and simmer until grains begin to split and rice is tender to bite, 1 1/4 to 1 1/2 hours.
8. Drain any liquid.
9. Stir almonds, kumquats, and parsley into wild rice pilaf.
10. Pour into a wide bowl.
11. Add salt and pepper to taste.