Heat 2 tbsp olive oil in a pan and add onions. Fry until translucent. Add the black rice and fry for a couple of minutes. Add vegetable broth, cover and let simmer for about 1 hour. Sir in between.

In the meantime roast almonds in a pan, add remaining olive oil, garlic and mushrooms. Fry for 2-3 minutes and take off of heat.

In a serving bowl mix black rice, raisins, celery, lemon peel and juice and the mushroom-almond mixture.

Season with salt and black pepper and serve. It goes great as a side dish along with some veggies.