Wild Rice Pilaf
By The Canadian Living Test Kitchen
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This recipe makes 6 servings
This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
Nutritional Info |
|
Per each of 6 servings: about |
- |
|
cal |
237237 cal |
|
pro |
7 g7g pro |
|
total fat |
9 g9g total fat |
|
sat. fat |
2 g2g sat. fat |
|
carb |
34 g34g carb |
|
fibre |
4 g4g fibre |
|
chol |
6 mg6mg chol |
|
sodium |
202 mg202mg sodium |
|
% RDI: |
- |
|
calcium |
55 calcium |
|
iron |
99 iron |
|
vit A |
1616 vit A |
|
vit C |
55 vit C |
|
folate |
1818 folate |
This elegant autumn side dish dresses up any dinner plate.
Ingredients
- 1/2 cup hazelnuts 1/2 1/2cup cuphazelnuthazelnuts
- 1 tbsp butter 1 1tbsp tbspbutter
- 1/2 cup finely chopped onions 1/2 1/2cup cupfinely chopped oniononions
- 1 clove garlic , minced1 1clove garliccloves of garlic, minced
- 1/4 cup diced carrots 1/4 1/4cup cupdiced carrotcarrots
- 1/4 cup diced celery 1/4 1/4cup cupdiced celery
- 1 cup wild rice 1 1cup cupwild rice
- 1-2/3 cups sodium-reduced chicken stock 1-2/3 1-2/3cups cupssodium-reduced chicken stock
- 1 pinch salt 1 1pinch pinchsalt
- 1/2 cup dried sour cherries 1/2 1/2cup cupdried sour cherrydried sour cherries
- 1/2 cup dried cranberries 1/2 1/2cup cupdried cranberrycranberries
- 2 tbsp finely chopped fresh parsley 2 2tbsp tbspfinely chopped fresh parsley
- 1 pinch pepper 1 1pinch pinchpepper
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