Rhubarb Rice Pilaf

submitted by Isabel Wade

Serves 4 to 6

¼ cup almonds
2 tablespoons olive oil
1 cup chopped sweet onion
2 cloves garlic, minced
2 cups chopped rhubarb (de-string if needed)
½ cup white wine
½ cup golden raisins
1 teaspoon ground cinnamon
¼ teaspoon Cayenne pepper
2 tablespoons honey
1 tablespoon low-sodium soy sauce
1 cup cooked wild rice
1 cup cooked long-grain white rice

Preheat oven to 400 degrees F. Spread almonds onto a baking sheet and toast until golden and fragrant, 7 to 10 minutes.

Heat oil in a large skillet over medium-high heat. Sauté onion until just
translucent, 5 to 7 minutes. Add garlic and sauté until fragrant, about 1 minute. Mix rhubarb into onion and garlic and sauté until slightly softened, about 2 minutes more.

Stir white wine, raisins, cinnamon and Cayenne pepper into rhubarb mixture; cover the skillet with a lid, reduce heat to medium-low and simmer until rhubarb is tender to the bite but still firm, 5 to 8 minutes. Add honey and soy sauce; stir.

Mix wild rice and white rice into the rhubarb mixture; cook and stir until rice is heated through.