Appetizer Recipes

Blueberry Almond Wild Rice

Blueberry Almond Wild Rice



Blueberry Almond Wild Rice

Serves: 4


4 teaspoons Napa Valley organic olive oil divided
1 package Seeds of Change organic seven grain pilaf blend spice packet discarded
2 1/2 cups water
1/4 teaspoon salt
2 tablespoons Melissas organic dried blueberries
2 tablespoons Flanigan Farms dry roasted chopped almonds


Combine 1 teaspoon olive oil and seven grain pilaf packet in a medium saucepan with a lid. Cook over medium high heat for about 3 minutes, until it is golden brown. Stir in the water and salt and bring to a boil.

Cover and lower heat to medium low and simmer for about 45 minutes. Stir in blueberries and allow to cook about 5 or 10 more minutes, until most of the water is absorbed.

Turn off heat, stir, and re cover. Allow to sit for about 5 minutes. Fluff with a fork and stir in almond pieces and remaining tablespoon olive oil. Serve immediately.