Wild rice with almonds and raisins

Ingredients

• 1 cup wild rice
• 4 cups organic chicken broth
• 1 tablespoon canola oil
• 1/2 cup chopped shallots
• 1 cup chopped carrots
• 1 cup frozen peas
• 1 cup Thompson raisins
• 1 cup toasted almonds
• salt and pepper to taste
• 4 clementines

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Preparation

• Before cooking the wild rice, soak it in cold water to easily remove debris or bits of hull.
• Boil broth in a large saucepan. Add rice, bring back to boil, and simmer for 45 minutes.
• While wild rice is cooking, chop and prep the other ingredients. In another pan, heat canola oil and sauté shallots. When shallots become opaque, add carrots and cook until slightly softened.
• Drain rice and add peas, raisins, carrots, and shallots to it. Toss the mixture and let the heat of the cooked rice "cook" the peas. Season with salt and pepper.
  
• Finally, add the almonds and clementines to the dish and serve.

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