1/2 c. uncooked wild rice
1 1/2 c. water
1/4 c. butter
1 c. shredded carrots
1/2 c. golden raisins
1/2 c. chopped slivered almonds
6 green onions, sliced
1 apple, cored and chopped
2 tbsp. lemon juice
1/2 tsp. fresh ground cardamom
1/2 tsp. salt and pepper

Cook wild rice until tender, using 1/2 cup rice and 1 1/2 cups water. Melt butter in saute pan and add carrots, raisins, almonds, onion, apple and lemon juice. Cook over medium heat until carrots are done, about 5 minutes. Remove from heat; stir in rice. Add cardamom, salt and pepper. Use stuffing for chicken, turkey and other poultry dishes.