4 bell peppers (check to be sure they can stand uniformly)
2 cups vegetable broth
2 cups water
1 cup wild rice, rinsed and picked over
1/2 cup dried currants
1/4 cup tart cherry or pomegranate juice
2 Tbs shallots, finely chopped
1/2 cup celery, chopped
1 cup cannellini beans
1/2 cup slivered almonds
2 Tbs parsley, minced
4 Tbs agave nectar
4 Tbs olive oil, plus more for drizzling
salt and pepper to taste
1. Bring water and vegetable broth to a boil in a large saucepan. Stir in rice, reduce to a simmer and cook until rice reaches desired degree of doneness, around 40 minutes. Not all of the water will be absorbed.
2. Preheat oven to 350°F. Soak currants in juice. Cut a circle around the stem of each pepper and remove seeds, preserving the removed top.
3. Sauté shallots and celery in a frying pan in 2 tbs of olive oil until softened, about 5 minutes. Add beans and continue cooking for another minute. Add almonds, currants, remaining olive oil and agave nectar, stirring until mixture is heated through. Drain rice and add to mixture. Stir in parsley.
4. Spoon mixture into each of the peppers and replace tops. Put peppers in a greased baking dish. Add 1/4 cup of water to the bottom of the dish and drizzle peppers with olive oil. Bake 40 minutes at 350°F.