I made this the other night to go with blackened red snapper. It was really good! It would go well with any baked meat: pork chops, chicken, fish. The whole family liked it. It's a little time consuming because you have to cook the rice in separate pans, but I did cook them at the same time. The almonds add a nice, crunchy taste. I didn't have slivered, so I used sliced. They worked just as well.
Almond Wild Rice
1 cup uncooked brown rice
1 cup uncooked wild rice
½ cup slivered almonds
¼ cup minced fresh parsley
Cook rice in separate pans according to package directions, using chicken broth instead of water. When rice is done, combine together in a large serving bowl. Add almonds and parsley, mix well. Serve warm.
1 cup serving - Calories: 200; Carbs: 35g; Fat 5g; Protein 5g