Wild Rice with Roasted Peppers and Toasted Almonds

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Serves 8 as a side dish - I halved the recipe.

1/4 lb shallots (about 4 medium), thinly sliced
4 garlic cloves, thinly sliced
2 tbsp olive oil
2 cups wild rice, rinsed and drained
3.5 cups chicken stock
3.5 cups water
2 red peppers, halfed lengthwise, cored and seeded
1 tbsp unsalted butter
1 cup sliced unblanched almonds
1 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp sherry vinegar

Note: I used walnut oil which make everything that much nuttier (but subtle). I just blitzed the shallots and garlic in a food processor. My wild rice package said 3 cups liquid per 1 cup of rice, so I just used about 2 cups stock, 1 cup water (since I cut the recipe in half). Didn't add any salt and it seemed quite savoury enough.

On to the recipe.

Cook shallots and garlic in oil in a heavy pot over moderately low heat, stirring occasionally, until golden brown, about 10 minutes. Add rice and cook, stirring, until it releases a nutty aroma, about 3 minutes. Add stock and water and bring to a boil, stirring occasionally, then reduce heat and simmer, covered, until rice is tender and grains are split open, about 1.25 hours.

Meanwhile preheat broiler. Oil a shallow baking pan and put bell peppers cut side down and broil 2 inches from heat until charred and softened, 15 to 18 minutes. I just stuck a whole pepper in the oven, no oil, on 350 until the outside was blackened. Anyway, transfer to a bowl and cover with plastic - let steam 15 minutes.

Peel pepeprs and cut into 1/2 inch pieces.

Melt butter in a skillet over moderate heat. Add almonds and cook, stirring, until golden, 5-8 minutes. Set aside.

Drain rice well and return to pot. Stir in salt, pepper, red peppers, almonds and vinegar.

Yum yum!

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