Wild Rice Pilaf
|Wild rice||2 1⁄2 Cup (40 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1 Cup (16 tbs)|
|Finely chopped celery||1 Cup (16 tbs)|
|Defatted chicken broth||2 1⁄2 Cup (40 tbs) (Fat Skimmed)|
|Apple cider/Apple juice||2 1⁄2 Cup (40 tbs)|
|Chopped kumquats/1/4 cup chopped dried apricots||2 1⁄2 Ounce, rinsed (1/4 Cup / About 8 Whole)|
|Minced parsley||1⁄3 Cup (5.33 tbs)|
|Fresh ground pepper||To Taste|
1. Rinse wild rice well with cool water, and drain.
2. In a 12-inch frying pan or a 4- to 5-quart pan over medium-high heat, stir or shake almonds until golden, 3 to 4 minutes. Pour from pan.
3. Add onion, celery, and butter to pan. Stir often over medium-high heat until vegetables are lightly browned, about 10 minutes. Stir in wild rice, broth, and apple cider. Bring to a boil, cover, reduce heat, and simmer until grains begin to split and rice is tender to bite, 1 1/4j to 1 1/2 hours. Drain any liquid.
4. Stir almonds, kumquats, and parsley into wild rice pilaf. Pour into a wide bowl. Add salt and pepper to taste.