1 c. golden raisins
1/2 c. dry sherry
1 c. wild rice
4 2/3 c. chicken broth boiling
6 tbsp. unsalted butter
1 c. brown rice
1 c. slivered almonds
1/2 c. chopped parsley
Salt & freshly ground pepper to taste

Heat the raisins and sherry in a small saucepan to boiling. Reduce heat and simmer 5 minutes. Set aside.

Place the wild rice, 2 cups of the boiling stock and 2 tablespoons of the butter in the top of a double boiler over simmering water. Cook covered for 1 hour. Place the brown rice, remaining 2 2/3 cups boiling stock and 2 tablespoons of the butter in a medium sized saucepan. Heat to boiling. Reduce heat to low and cook until all the water is absorbed, about 50 minutes. Saute the almonds in the remaining 2 tablespoons butter in a small skillet over low heat until lightly toasted.

Combine the wild rice, brown rice, raisins with sherry, almonds and parsley in a large mixing bowl. Season to taste with salt and pepper. Remove to a serving bowl and serve immediately.