Wild Rice Almond Pilaf

Olive oil cooking spray or 1/2 tsp (3 ml) olive oil
2 Tbs. (30 ml) shallots, minced
1 cup (240 ml) long grain brown rice, washed and drained
1/2 cup (120 ml) shredded carrots
1 cup (240 ml) mushrooms, chopped
1/2 cup (120 ml) celery, sliced thin
2 cups (480 ml) fresh spinach or chard, rinsed well, drained and finely chopped, OR
1 cup (240 ml) frozen leaf spinach).
1 Tbs. (15 ml) barley miso
1 Tbs. (15 ml) powdered vegetarian "chicken flavored" broth
1 tsp (5 ml) marjoram
1 tsp. (5 ml) ground sage
4 cups (960 ml) boiling purified water (divided use)
1/2 cup wild rice, washed and drained
1/2 cup (120 ml) slivered almonds, lightly toasted

1. Heat a heavy non-stick pot to medium and season with oil. Gently
saute shallots for a couple of minutes, adding small amounts of water
as needed to prevent sticking.

2. Add remaining ingredients, (except wild rice, 2 cups of water, and
almonds) and bring to a boil. Reduce heat to simmer. Cover tightly
and cook for 50 minutes. Do not stir. Turn off heat and allow to sit
undisturbed for another 10 minutes.

3. While brown rice and vegetables are cooking, combine wild rice and
2 cups water in saucepan and bring to a boil. Cover loosely and
reduce to a slow boil (medium heat). Cook for 45 to 60 minutes or
until tender. Drain well.

4. Gently fold in wild rice and almonds. Serve hot.