Wild Rice Pilaf With Pistachios and Cranberries |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 15 |
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Recipe given to me from a terrific foodie and wanted to post before lost in the holiday rush. Might be a wonderful bring-to-a-party dish. Ingredients:
2 cups wild rice |
6 cups water |
1 1/2 cups dried cranberries or 1 1/2 cups tart cherries |
1/2 cup loose flat leaf parsley |
1/2 cup pistachios, toasted |
2 tablespoons butter |
4 medium carrots, chopped |
2 stalks celery, chopped |
1 large onion, chopped |
2 cups regular long grain rice |
Directions:
1. Heat in 4 quart saucepan 4 cups of water and 2 cups wild rice. Bring to boil and lower heat and cover to simmer for about 35 - 40 minutes.
2. Add cranberries and cook for another minute. Drain if necessary and keep rice covered and warm until ready for next step.
3. Melt butter in heavy 5 quart Dutch oven and add onions, celery and carrots and saute for approximately 13 minutes.
4. Transfer these vegetables to a bowl and keep warm until next rice mixture is done.
5. In same Dutch oven, ADD chicken broth, remaining 2 cups of water and white rice and bring to a boil and then cover for about 16 - 18 minutes until all water is absorbed.
6. Stir into white rice in Dutch oven, wild-rice mixture, vegetable mixture, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper; cook on medium-low until pilaf is heated through.
7. Just before serving, gently stir chopped parsley and pistachio nuts into pilaf until evenly distributed. Transfer to large serving bowl. Makes about 13 cups.
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