Wild Rice Pilaf with Cranberries Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups wild rice (12 oz.)
6 cups water
1 1/2 cups dried cranberries or dried tart cherries
2 tablespoons butter
4 medium carrots, chopped
2 large stalks celery, chopped
1 large onion, chopped
2 cups regular long-grain white rice
1 can chicken broth (14 oz)
salt and pepper
1/2 cup loosely packed fresh parsley leaves, chopped
4 oz pistachio nuts, shells removed (1/2 cup), toasted and chopped
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Directions: |
Directions:1. In saucepan, heat wild rice and 4 cups water to boiling on high. Reduce heat to low; cover and simmer 35-40 minutes or until wild rice is tender and grains begin to split. Stir in cranberries, cook 1 minute. Drain wild rice mixture, if necessary. Keep warm.
2. Meanwhile, in heavy 5-quart Dutch oven, melt butter on medium high. Add carrots, celery, and onion; cook 13-15 minutes or until vegetables are tender and lightly browned, stirring occasionally. Transfer vegetables to medium bowl; set aside at room temperature until all rice is done.
3. In same dutch oven, heat white rice, chicken both, and remaining 2 cups water to boiling on high. Reduce heat to low; cover post and simmer 16-28 minutes or until rice is tender and all liquid is absorbed.
4. Into white rice in Dutch oven, stir 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.
5. Just before serving, gently stir chopped parsley and pistachio nuts into pilaf until evenly distributed. Makes 13 cups. |
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Number Of
Servings: |
Number Of
Servings:16 |
Personal
Notes: |
Personal
Notes: Each serving about 245 calories, 6 g protein, 48 g carbohydrate, 4 g total fat (1 g saturated), 4 g fiber, 0 mg cholesterol, 245 mg sodium.
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