Wild Rice Pilaf
This elegant autumn side dish dresses up any dinner plate.
Servings: 4 to 6
Ingredients:
| 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% |
Suggested Recipes
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1/2 cup (125 mL) hazelnuts
1 tbsp (15 mL) butter
1/2 cup (125 mL) finely chopped onion
1 clove garlic, minced
1/4 cup (50 mL) each diced carrot and celery
1 cup (250 mL) wild rice
1-2/3 cups (400 mL) sodium-reduced chicken stock
Pinch salt
1/2 cup (125 mL) dried sour cherries or cranberries
2 tbsp (25 mL) finely chopped fresh parsley
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.)
Additional Information
Tags:
Side Dish; Vegetables; Rice; Fruits; Nuts; Boil/Simmer;
Source
Canadian Living Magazine: October 2006
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