Gluten-Free JOC Mushroom and Wild Rice Pilaf

Ingredients:

1 cup wild rice
8 ounces mushrooms, sliced
1 onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
4 cups gluten-free vegetable broth
Salt and pepper to taste
1 tablespoon fresh parsley, chopped
1/4 cup toasted almonds, chopped

Directions:

Rinse the wild rice under cold water. In a saucepan, combine the wild rice and vegetable broth. Bring to a boil, then reduce the heat and let it simmer, covered, for about 45-55 minutes or until the rice is tender and the liquid is absorbed.
In a separate skillet, heat the olive oil over medium heat. Add the chopped onions and garlic and sauté until they are softened.
Add the sliced mushrooms to the skillet and cook until they are browned and tender.
Combine the cooked wild rice with the sautéed mushrooms, onions, and garlic. Season with salt and pepper.
Stir in the chopped fresh parsley and toasted almonds just before serving.