3 cups chicken or vegetable stock1cup wild rice
1-2 tbsp fresh oregano
1-2 tbsp fresh thyme
1/4 cup parsley leaves
1orange sectioned and chopped
2 fresh chilies (jalapeño) seeded and finely chopped (we did 1/2 of a large jalapeno)
1/2 cup red onion finely chopped
1/2 cup sliced almonds toasted
Grated zest and juice of 1 lime
Salt and pepper
In a medium saucepan bring the stock to a boil. Add the wild rice, reduce to a simmer and cook until the role blooms and a tender, about 40 minutes.
On a cutting board finely chop the oregano, thyme and parsley together.
When the rice is done, stir in the herb blend, orange, chiles, onion, almonds, lime zest and lime juice. Add a drizzle of evoo and salt and pepper.