Active Time

　　30 min

　　Total Time

　　1 3/4 hr

　　Nutty wild rice pairs nicely with turkey, and the addition of roasted red peppers makes the dish visually stunning.

　　

Ingredients

Makes 8 servings

　　1/4 pound shallots (about 4 medium), thinly sliced crosswise into rounds

　　4 garlic cloves, thinly sliced crosswise

　　2 tablespoons olive oil

　　2 cups wild rice (11 ounces), rinsed and drained

　　3 1/2 cups reduced-sodium chicken broth (28 fluid ounces)

　　3 1/2 cups water

　　2 red bell peppers

　　1 tablespoon unsalted butter

　　1 cup sliced almonds with skins (3 1/2 ounces)

　　1 teaspoon salt

　　1/4 teaspoon black pepper

　　1 tablespoon Sherry vinegar

　　

Step 1

Cook shallots and garlic in oil in a 4- to 5-quart heavy pot over moderately low heat, stirring occasionally, until golden brown, about 10 minutes. Add rice and cook, stirring, until it releases a nutty aroma, about 3 minutes. Add broth and water and bring to a boil, stirring occasionally, then reduce heat and simmer, covered, until rice is tender (grains will split open), about 1 1/4 hours.

　　

Step 2

Meanwhile, preheat broiler.

　　

Step 3

Halve bell peppers lengthwise, then discard stems and seeds. Put peppers, cut sides down, in 1 layer in an oiled shallow baking pan. Broil 2 inches from heat until charred and softened, 15 to 18 minutes. Transfer to a bowl. Cover and let steam 15 minutes. Peel, then cut into 1/2-inch pieces.

　　

Step 4

Melt butter in a 12-inch heavy skillet over moderate heat, then add almonds and cook, stirring, until golden, 5 to 8 minutes.

　　

Step 5

Remove rice from heat and drain well, then return to pot. Stir in salt, pepper, red peppers, almonds, and vinegar. Transfer to a serving dish.