Instructions: Rinse wild rice; place in a medium saucepan with stock; bring to a boil.

Reduce heat to a simmer; cover and cook for 30 minutes. Add the chicken breasts and scallions and cook another 15 minutes, turning chicken pieces occasionally. Drain; remove chicken to cool. Season rice with lemon juice and salt and pepper. Set aside to cool.

Make dressing: Heat 1 tablespoon of oil in a medium skillet and add the spices and the chopped almonds, stirring for 3-5 minutes until the spices are fragrant. Transfer to a shaker jar and add the rest of the oil and other dressing ingredients. Shake thoroughly.

Put the rice in a large bowl; fluffing it. Add the red pepper, snow peas and the toasted almond slivers. Cut the chicken into bite-size pieces and add to the rice. Combine most of the dressing with the rice-chicken mixture-save a little to drizzle on the radicchio cups.

Place radicchio cups on individual salad plates, filling each with the rice-chicken mixture; drizzle with the remainder of the dressing. Garnish with additional almond slivers, red peppers and blue cheese, if desired.

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