SERVINGS: 4 to 6  

PREP TIME: 20 mins

COOK TIME: 80 mins



1 cup Fresh GourmetŪ Toasted Sliced Almonds
1/4 lb shallots (about 4 medium), thinly sliced crosswise into rounds
4 garlic cloves, thinly sliced crosswise
2 tbsp olive oil
2 cups wild rice (11 oz), rinsed and drained
3 1/2 cups reduced-sodium chicken broth (28 fluid oz)
3 1/2 cups water
2 red bell peppers
1 tbsp unsalted butter
1 tsp salt
1/4 tsp black pepper
1 tbsp sherry vinegar

Cook shallots and garlic in oil in a 4- to 5-quart heavy pot over moderately low heat, stirring occasionally, until golden brown, about 10 mins. Add rice and cook, stirring, until it releases a nutty aroma, about 3 mins. Add broth and water and bring to a boil, stirring occasionally, then reduce heat and simmer, covered until rice is tender (grains will split open), about 1 1/4 hours.

Meanwhile, preheat broiler.

Halve bell peppers lengthwise, then discard stems and seeds. Put peppers, cut sides down, in 1 layer in an oiled shallow baking pan. Broil 2 inches from heat until charred and softened, 15 to 18 mins. Transfer to a bowl. Cover and let steam 15 mins. Peel, then cut into 1/2-inch pieces.

Melt butter in a 12-inch heavy skillet over moderate heat, and then add Fresh GourmetŪ Toasted Sliced Almonds and cook, stirring, until golden, 5 to 8 mins.

Remove rice from heat and drain well, then return to pot. Stir in salt, pepper, red peppers, almonds and vinegar. Transfer to a serving dish.