Instructions: Peel one of the lemons, being careful to remove only the yellow part of the rind. Finely chop the lemon peel until it looks like gravel. Place the chopped lemon peel in a bowl and cover so that it wont dry out. Set aside.

Squeeze both of the lemons and pour the juice into a medium-size saucepan. Add the chicken stock and thyme to the pan. Place the pan over high heat and bring to a boil. Stir in the wild rice and reduce the heat to low. Cover the pan tightly and simmer for about 1 hour, or until almost all of the liquid has been absorbed.

While the rice is cooking, place the chopped almonds in a dry skillet and place over medium heat to toast them. Cook, stirring constantly, until the nuts are a golden brown. Set aside.

Remove the cooked rice from the heat and stir in the olive oil. Add the chopped lemon peel and toasted almonds and mix thoroughly.

VARIATIONs:
* For a tasty vegetarian entree, add tofu or a textured vegetable protein meat substitute to the mixture.
* Substitute orange or grapefruit for the lemon in this recipe when serving with beef or pork.
* Lemon and/or lime juice is best with poultry or fish.

Serving Ideas : Cold as a salad, hot as a side dish or combined with leftover fish, meat or poultry for an entree.

NOTES : For a Picnic: use vegetable stock and pack the almonds separately and toss them in just before serving the salad. When adding almonds ahead of time they tend to soften rather than remain crunchy.

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