Wild Rice Pilaf With Pecans And Cranberries |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe is from the San Francisco Chronicle and I couldn't not share it with you all. Between the flavor-packed rices, fruit, nuts, and herbs this is a dish I'm going to try and thought many of you would enjoy it as well. Ingredients:
kosher salt as needed |
1/2 cup wild rice |
2 tbsp. extra virgin olive oil + more as needed |
1/2 cup diced yellow onion |
1 large clove garlic, minced |
1/2 cup jasmine rice |
1/4 cup dry white wine |
1 small sprig thyme |
2 tbsp. currants |
2 tbsp. chopped dried cherries or unsweetened cranberries |
1 1/4 cup very hot water |
black pepper to taste |
1/3 to 1/2 cup roasted pecans, chopped |
chopped parsley (optional garnish) |
Directions:
1. In a large pot of well-salted boiling water, cook the wild rice until it is al dente but the grains are not split, about 20-30 minutes depending on the brand.
2. Drain and set aside.
3. In a medium-sized pot with snug lid over medium heat add 2 Tbsp oil.
4. Add the onion and saute until translucent and then add the garlic.
5. Continue to cook until the garlic starts to turn golden.
6. Add the jasmine rice and more oil, if needed, to prevent burning, and cook and stir occasionally until the rice becomes translucent.
7. Add the white wine and cook until it is absorbed.
8. Add the wild rice to the pan along with the thyme sprig, dried fruit, salt to taste, and hot water.
9. Bring this to a boil and then reduce the heat to low - cover and cook for 20 minutes.
10. Remove the pan from the heat and leave covered for 10 minutes.
11. Then remove the thyme sprig, taste and adjust seasoning.
12. Turn into a serving bowl and garnish with the nuts and chopped parsley.
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