Crunchy Almond Alpiste Salad

10 Minutes Prep + 20-25 Minutes Cooking + 20 Minutes Standing

6 servings (3/4 cup/175 mL)

Steps

In a medium sauce pan, cook onion in olive oil until softened (~5 minutes).

Stir in alpiste, garlic, salt, pepper, water and broth.

Bring to a boil. Reduce heat, cover and simmer until no liquid remains (20-25 minutes). Let stand 20 minutes.

Fluff with fork. Stir in almonds and parsley. Stir in dried cranberries if using.

Ingredients

2 tsp (10mL) olive oil

1 medium onion, thinly sliced or diced

1 cup (250mL) alpiste

1 clove garlic, minced

¼ tsp (1 mL) salt

¼ tsp (1 mL) pepper

½ cup (125mL) water

1 cup (250 mL) chicken or vegetable broth

1/3 cup (80 mL) unsalted almonds, toasted and coarsely chopped

¼ cup (60 mL) parsley, chopped

1/3 cup (80mL) dried cranberries (optional)