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Wild Rice Pilaf

By The Canadian Living Test Kitchen

Tested till perfect

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Wild Rice Pilaf

This recipe makes 6 servings

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Nutritional Info
Per each of 6 servings: about -
cal 237
pro 7 g
total fat 9 g
sat. fat 2 g
carb 34 g
fibre 4 g
chol 6 mg
sodium 202 mg
% RDI: -
calcium 5
iron 9
vit A 16
vit C 5
folate 18

This elegant autumn side dish dresses up any dinner plate.

Ingredients

  • 1/2 cup hazelnuts
  • 1 tbsp butter
  • 1/2 cup finely chopped onions
  • 1 clove garlic, minced
  • 1/4 cup diced carrots
  • 1/4 cup diced celery
  • 1 cup wild rice
  • 1-2/3 cups sodium-reduced chicken stock
  • 1 pinch salt
  • 1/2 cup dried sour cherries
  • 1/2 cup dried cranberries
  • 2 tbsp finely chopped fresh parsley
  • 1 pinch pepper

Preparation

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.)

Source : Canadian Living Magazine: October 2006

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