1 1/2 c. 100% pure wild rice
1 med. yellow onion, peeled, diced 1/4 inch
1 tsp. salt
1/2 tsp. white pepper
1 tsp. minced garlic
3 tbsp. olive oil
4 c. canned, low-sodium chicken stock
1 c. cranberries
1/2 c. slivered almonds, toasted

In 3-quart heavy lidded saucepan, heat olive oil on medium. Add onions and garlic. Cook until tender. Add wild rice, salt and pepper. Stir. Add chicken stock and boil. Reduce the heat, cook rice for 30 minutes. If liquid isn't all absorbed, strain liquid.

To prepare cranberries, boil 5 minutes in equal water and sugar. Drain. Stir in scallions and prepared cranberries. Add almonds.