Instructions: In a medium saucepan over medium-high heat melt butter. Saute the garlic, celery, onion and wild rice until celery and onion is soft. Stir in broth, parsley, salt and pepper and bring to a boil, reduce heat and simmer, covered, for 40 minutes. Add white rice, return to a boil for 1 minute then reduce to simmer, covered, for 15 to 20 minutes, or until rice is tender. Remove rice

(still covered) from the heat and let rest 5 minutes to steam just a bit more. Enjoy with a sprinkle of slivered almonds.

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