Vickys Sweet Wild Rice, Gluten, Dairy, Egg & Soy-Free

• 175 grams dry wild rice (3/4 cup)
• 50 grams frozen peas
• 3 tbsp flaked almonds
• 2 tbsp currants or raisins
• 1 tbsp ground almonds
• 1 tbsp dessicated (shredded) coconut
• 1 fresh ground black pepper

1. Cook the rice in boiling water according to the pack instructions, adding the peas during the last 5 minutes of cooking time
2. Meanwhile, dry fry the almonds in a frying pan until golden and fragrant
3. Fluff the rice and add in the ground almonds, toasted almonds reserving some for garnish and the currants.
4. Season with pepper and toss together gently
5. Top with the dessicated coconut and reserved toasted almonds
6. Nice side for a Morrocan main like lamb

rice, frozen peas, almonds, currants, ground almonds, coconut, ground black pepper

Taken from cookpad.com/us/recipes/345266-vickys-sweet-wild-rice-gluten-dairy-egg-soy-free (may not work)