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Zesty Lemon Thyme Wild Rice

This versatile dish can be served cold as a salad, hot as a side dish, or combined with leftover fish, meat or poultry for an entree.

For a vegetarian version of this easy-to-make recipe, just substitute vegetable stock for the chicken stock. For a tasty vegetarian entree, add tofu or a textured vegetable-protein meat substitute to the mixture.

When making salad to take on a picnic, pack the almonds separately and toss them in just before serving the salad. If you add the almonds ahead of time, they tend to soften.

For variety, you can substitute orange or grapefruit for the lemon. In fact, when I am making it to go with fish or poultry, I use lemon, but when I plan to serve it with meat, I often use small juice oranges.

Zesty Lemon Thyme Wild Rice

8 servings

• 2 large lemons
• 1-3/4 cup fat-free chicken stock
• 1 teaspoon dried thyme, crushed
• 3/4 cup wild rice
• 1/3 cup raw almonds, chopped
• 2 teaspoons extra-virgin olive oil

Peel one of the lemons, removing only the yellow part of the rind. Finely chop lemon peel. Place chopped peel in a bowl and cover it so that it won't dry out. Set aside.

Squeeze both lemons and pour the juice into a medium saucepan. Add chicken stock and thyme. Place pan over high heat and bring to a boil. Stir in wild rice and reduce the heat to low. Cover the pan tightly and simmer for about 1 hour, or until almost all of the liquid has been absorbed.

While rice is cooking, place chopped almonds in a dry skillet over medium heat to toast them. Cook, stirring constantly, until nuts are golden brown. Set aside. Remove the cooked rice from the heat and stir in the olive oil. Add the chopped lemon peel and toasted almonds, and mix thoroughly.

Per 1/2-cup serving: 107 calories, 5 g fat, 0 mg cholesterol, 5 mg sodium, 16 g carbohydrates, 4 g protein, 2 g fiber.

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