Wild Rice Pilaf Recipe
Ingredients
| Wild rice | 2 1/2 Cup (16 tbs) | |
| Slivered almonds | 1/2 Cup (16 tbs) | |
| Onion | 1 Cup (16 tbs), finley chopped | |
| Celery | 1 Cup (16 tbs), finley chopped | |
| Butter/Margarine | 2 Tablespoon | |
| 2 1/2 cups fat-skimmed chicken broth | ||
| 2 1/2 cups apple cider or juice | ||
| Dried apricots | 1/4 Cup (16 tbs), rinsed | |
| Parsley | 1/3 Cup (16 tbs), minced | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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.
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.
Chef
