2 tablespoons olive oil ( or butter)
1 shallot – chopped
1 1/2 cups forbidden black rice
1 Tablespoon fresh thyme ( or 1 teaspoon dry)
2 1/2 cups plus 1 tablespoon broth or stock ( veggie or chicken)
1 teaspoon granulated garlic powder
1 bay leaf
pinch salt and pepper
1/3 cup slivered almonds ( save 2 tablespoons for garnish)
Garnish: 1-2 tablespoons Italian parsley
Heat oil in a 10-inch skillet over medium heat and add the shallots, stirring until golden and fragrant, about 4 -5 minutes.
Add rice and thyme and saute 3-4 minutes.
Add stock, garlic, bay leaf, salt and pepper and 1/2 the almonds. Bring to a simmer, stirring. Cover, turn heat to low and cook 25-30 minutes or until all the liquid has evaporated and rice is tender.
Garnish with remaining almonds and parsley.