Quinoa, Wild Rice and Cranberry Pilaf

3/4 cup wild rice, rinsed
3 cups gluten free chicken broth
1/2 cup whole grain quinoa, rinsed until water runs clear
1/4 cup dried cranberries (or tart cherries)
1/4 cup golden raisins
1 teaspoon olive oil
1/3 cup sliced almonds, toasted

Combine rice and broth in saucepan. Bring to boil, reduce heat, cover, and simmer 15 minutes. Preheat oven to 325 degrees and prepare quinoa. Remove rice from heat. Stir in quinoa, cranberries, raisins, and oil. Spoon into a 1 1/2 quart buttered casserole. Bake covered for 1 hour or until rice is tender and liquid absorbed. Sprinkle with almonds. From Wheat free Recipes & Menus by C. Fenster.