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Wild Rice Pilaf Recipe
|Wild rice||1 Cup (16 tbs)|
|Onion||1 Large, finely chopped|
|Cooked chestnuts||3⁄4 Cup (12 tbs), coarsely chopped|
|Sultana raisins||1⁄2 Cup (8 tbs)|
|Fines herbes||2 Tablespoon|
|Ground nutmeg||1 Pinch|
|Chicken stock||3 Cup (48 tbs)|
|Long grain white rice||1 Cup (16 tbs)|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2384 Calories from Fat 346
% Daily Value*
Total Fat 39 g60.5%
Saturated Fat 19.1 g95.7%
Trans Fat 0 g
Cholesterol 86.1 mg
Sodium 1502.5 mg62.6%
Total Carbohydrates 449 g149.8%
Dietary Fiber 28.1 g112.3%
Sugars 88.7 g
Protein 67 g134.5%
Vitamin A 76.3% Vitamin C 116.1%
Calcium 28.3% Iron 58.5%
*Based on a 2000 Calorie diet
Drain well and set aside.
In large heavy saucepan, melt butter over medium heat; cook onion, stirring, for 2 minutes.
Add duck livers (if using); cook for 1 minute.
Stir in wild rice, chestnuts, raisins, fines herbes and nutmeg; cook, stirring, for 2 minutes.
Stir in stock; cover and bring to boil.
Reduce heat to medium-low; simmer, covered, for 20 minutes.
Stir in white rice; cook, covered, for 20 minutes or until rice is tender and liquid is absorbed.
Season with salt and pepper to taste.
(Pilaf can be refrigerated in airtight container To reheat, transfer to covered casserole; sprinkle with 1/2 cup/125 ml water.
Bake in 350°F / 180°C oven for 20 minutes.) Sprinkle with parsley.