Wild Rice Pilaf

Author: Canadian Living

This elegant autumn side dish dresses up any dinner plate.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: October 2006

Ingredients

  • 1/2 cup hazelnut
  • 1 tablespoon butter
  • 1/2 cup finely chopped onion
  • 1 clove garlic minced
  • 1/4 cup diced carrots
  • 1/4 cup diced celery
  • 1 cup wild rice
  • 1 2/3 cup sodium-reduced chicken stock
  • 1 pinch salt
  • 1/2 cup dried sour cherry
  • 1/2 cup dried cranberry
  • 2 tablespoons finely chopped fresh parsley
  • 1 pinch pepper

Method

Spread hazelnuts on rimmed baking sheet; toast in 350°F (180°C) oven until golden and fragrant, about 12 minutes. Transfer to tea towel; rub with towel to remove most of the skins. Let cool and chop. Set aside.

In saucepan, melt butter over medium heat; fry onion, garlic, carrot and celery, stirring occasionally, until softened, about 5 minutes. Add rice; cook, stirring, for 1 minute.

Add stock and salt ; bring to boil. Reduce heat to low; cover and simmer until about 2 tbsp (25 mL) liquid remains and most of the rice is split open, about 50 minutes.

Add cherries; let stand, covered, for 10 minutes. Add hazelnuts, parsley and pepper; toss. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days.)

Nutritional facts <b>Per each of 6 servings:</b> about

  • Sodium 202 mg
  • Protein 7 g
  • Calories 237.0
  • Total fat 9 g
  • Cholesterol 6 mg
  • Saturated fat 2 g
  • Total carbohydrate 34 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 18.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 16.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Wild Rice Pilaf

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