Rhubarb Wild Rice Pilaf

• 1/4 cup almonds
• 2 tablespoons olive oil
• 1 cup chopped sweet onion
• 2 cloves garlic, minced
• 2 cups chopped rhubarb
• 1/2 cup white wine
• 1/2 cup golden raisins
• 1 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 2 tablespoons honey
• 1 tablespoon low-sodium soy sauce
• 1 cup cooked wild rice
• 1 cup cooked long-grain white rice

1. Preheat oven to 400 degrees F (200 degrees C). Spread almonds onto a baking sheet.
2. Toast almonds in preheated oven until golden and fragrant, 7 to 10 minutes.
3. Heat oil in a large skillet over medium-high heat. Saute onion in hot oil until just translucent, 5 to 7 minutes. Add garlic and saute until fragrant, about 1 minute. Mix rhubarb into onion and garlic and saute until slightly softened, about 2 minutes more.
4. Stir wine wine, raisins, cinnamon, and cayenne pepper into rhubarb mixture; cover the skillet with a lid, reduce heat to medium-low, and simmer until rhubarb is tender to the bite but still firm, 5 to 8 minutes. Add honey and soy sauce; stir.
5. Mix wild rice and white rice into the rhubarb mixture; cook and stir until rice is heated through. Top with toasted almonds.

almonds, olive oil, sweet onion, garlic, rhubarb, white wine, golden raisins, ground cinnamon, cayenne pepper, honey, soy sauce, rice, white rice

Taken from www.allrecipes.com/recipe/237518/rhubarb-wild-rice-pilaf/ (may not work)