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Wild Rice Pilaf

the.instructor's picture
  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)
  Butter/Margarine 2 Tablespoon
  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)
  Salt To Taste
  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.

Recipe Summary

Main Dish

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Wild Rice Pilaf Recipe