Wild Rice And Raspberries

Ingredients

• 1 1/2 s chicken stock
• 3/4 wild rice
• 2 teaspoons canola oil
• 1/8 teaspoon dried marjoram
• 1 cup raspberries
• 2 tablespoons parsley, minced

Directions

In 1 quart saucepan, bring stock to boil. Transfer to top of double boiler. Add wild rice, oil and marjoram. Cover and cook over boiling water 1 to 1 1/2 hours or until liquid has been absorbed and rice is tender. Transfer to serving bowl, Fold in raspberries and parsley.