In a medium saucepan, bring the vegetable stock to a boil. Add the wild rice, garlic, oregano, thyme and bay leaf and return to a boil over moderate heat. Reduce the heat to low, cover and cook until the wild rice is tender, about 40 minutes. Drain any excess liquid, return the wild rice to the pan and discard the bay leaf. Cover and let stand 10 minutes. Meanwhile, in a small, heavy skillet, toast the almonds over moderate heat, stirring constantly, until golden, 6 to 8 minutes. Transfer to a plate to cool. Transfer the wild rice to a bowl and stir in the grapes, scallions and feta. Season with salt and pepper. Stir in the almonds and serve. Per serving: 230 Calories; 6g Fat (22% calories from fat); 9g Protein; 38g Carbohydrate; 2mg Cholesterol; 844mg Sodium Recipe by: Food and Wine, February 1997