Wild Rice Salad with Dried Fruit and Almonds

0 In an everyday pan (or a skillet that has a lid) over medium-high heat, add the olive oil.
1 When the oil shimmers, add the diced onion.
2 Move around the pan and cook until translucent, then add the garlic.
3 When the garlic becomes fragrant after about 1-2 minutes, add the lemon zest and lemon juice, then the rice.
4 Stir the ingredients together, allowing the rice time to toast slightly, before adding the vegetable stock.
5 Bring the mixture to a boil, then lower the heat to the lowest setting and cover.
6 Cook for 20-25 minutes, or until all the liquid has been soaked into the rice. Be sure to leave the skillet covered, so the heat won’t be lost. (If you’re uncertain if the liquid has soaked completely into the rice, lift off the heat and tilt to the side. If there is moisture remaining in the pan, you’ll be able to see it through the lid and cook for longer.)
7 Once the rice has cooked through, toss in the apricots, currants and almond slivers.
8 Using a fork, fluff the rice.
9 Serve warm and enjoy immediately!