Pilaf with wild rice

Pilaf with wild rice
Pilaf with wild rice

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup chopped onion

  • 1

    TB fresh thyme, sage or rosemary, chopped

  • 1

    TB olive oil

  • 2

    small carrots, chopped

  • 3

    stalks celery, chopped

  • 4

    cups chicken stock

  • 1/2

    tsp salt

  • 1/2

    tsp cracked black pepper

  • 1/2

    cup wild rice, washed and rinsed

  • 1 1/2

    cups brown basmati rice or other long-grain rice, washed and rinsed

  • 1/2

    cup dried cranberries or other dried fruit

  • 1/2

    cup pecans, toasted and chopped

Directions

In a heavy bottomed 4 quart saucepan over medium-high heat, saute onion and thyme in olive oil until soft but not browned, about 5 minutes. Add carrots and celery and saute until softened. Add stock, salt and pepper. Bring to a boil, and add washed rices. Return to a boil, then lower heat to low and simmer, covered, until liquid is absorbed, 45-50 minutes. Add cranberries. Remove from heat, cover and let stand for 5 minutes. Serve hot with pecans on top.

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