WILD RICE WITH TOASTED ALMONDS, GRAPES AND RAISINS (for four)

1 cup wild rice, rinsed in warm water and drained

3 cups chicken broth

¼ cup sliced unblanched almonds

2 tablespoons butter

2 tablespoons fruity olive oil

½ cup chopped red onion

1-½ cups small seedless red grapes, stemmed and rinsed

½ cup dried currants

¼ teaspoon salt, or to taste

¼ teaspoon black pepper, or to taste

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1. Bring wild rice and broth to boiling in large heavy saucepan over moderately high heat. Adjust heat so broth bubbles gently, cover, and simmer until rice is tender, about 45 minutes. Set off heat and let stand until rice absorbs all broth, 15 to 20 minutes.

2. Heat large heavy skillet over moderate heat about 1 minute — no fat needed. Add almonds and toast, shaking skillet constantly, until pale tan, 2 to 3 minutes. Transfer to a small bowl and reserve.

3. Melt butter in skillet with olive oil, add onion and stir-fry until limp, about 3 minutes. Add grapes and currants and cook, stirring gently, until coated with butter. Add wild rice, salt and pepper, tossing gently, and bring just to serving temperature.

4. Taste for salt and pepper and adjust as needed. Scatter with toasted almonds and serve.

from Jean Anderson, American Century Cookbook, adapted from Marie Simmons, Rice: the Amazing Grain