Wild Rice Pilaf With Almonds and Kumquats

• 2 12 cups wild rice
• 12 cup slivered almonds
• 1 cup finely chopped onion
• 1 cup finely chopped celery
• 2 tablespoons butter or 2 tablespoons margarine
• 2 12 cups fat-skimmed chicken broth
• 2 12 cups apple cider or 2 12 cups apple juice
• 14 cup chopped rinsed kumquats (no need to peel, use about 8 kumquats, 2 1/2 oz. total) or 14 cup chopped dried apricot
• 13 cup minced fresh parsley
• salt & freshly ground black pepper

1. Rinse wild rice well with cool water, and drain.
2. In a 12-inch frying pan or a 4-to-5 quart pan over medium-high heat, stir or shake almonds until golden, 3 to 4 minutes.
3. Pour from pan.
4. Add onion, celery, and butter to pan.
5. Stir often over medium-high heat until vegetables are lightly browned, about 10 minutes.
6. Stir in wild rice, broth, and apple cider.
7. Bring to a boil, cover, reduce heat, and simmer until grains begin to split and rice is tender to bite, 1 1/4 to 1 1/2 hours.
8. Drain any liquid.
9. Stir almonds, kumquats, and parsley into wild rice pilaf.
10. Pour into a wide bowl.
11. Add salt and pepper to taste.

wild rice, almonds, onion, celery, butter, chicken broth, apple cider, kumquats, parsley, salt

Taken from www.food.com/recipe/wild-rice-pilaf-with-almonds-and-kumquats-112026 (may not work)