Wild Rice Pilaf
User Reviews
0.0
0 reviews
Unrated
Wild Rice Pilaf
Report
This Wild Rice Pilaf is full of flavor from the perfectly cooked wild rice blend, lemon zest, dried cherries, toasted pecans and fresh parsley. It's a low maintenance, festive dish with a melody of flavors and textures for the holiday season but also delicious enough to serve year round!
Share:
Ingredients
- 2 cups wild rice blend
- 4 Tbsp. unsalted butter
- 1 cup sweet onion, diced (1 small onion or 1/2 large)
- 3 cloves garlic, minced
- 1 tsp. kosher salt
- 1/4 tsp. black pepper
- 3 1/2 cups chicken broth
- 1 Tbsp. fresh lemon juice
- 1 cup dried cherries
- 1 cup toasted pecans
- 1/4 cup fresh parsley, chopped
- garnish: lemon zest and more parsley
Instructions
- Rinse the wild rice blend in a fine mesh strainer under cold water. Set aside.
- Melt the butter in a skillet over medium heat.
- Add the onion and cook for 6-7 minutes, stirring occasionally. We want the onion to caramelize slightly.
- Add the garlic, salt and pepper. Stir.
- Add the rice and stir to coat the grains for 1-2 minutes. Then pour in the broth.
- Bring to a boil, then turn the heat down to low and simmer, covered with a tight fitted lid for 45-50 minutes or until the rice is cooked. It should be tender and the liquid will be absorbed.
- Remove from heat and let sit, covered for 10 more minutes.
- Remove the lid, squeeze fresh lemon juice over the top.
- Stir in the dried cherries, pecans and parsley with a fork just and garnish with more fresh parsley and lemon zest as desired. Taste and adjust the seasonings, adding more salt, pepper, lemon juice, etc. Serve and enjoy warm!
Notes
- Melt the butter in the microwave, ~30 seconds.
- Stir the rice and melted butter together in the slow cooker.
- Then pour in the broth, onion, garlic, salt and pepper
- Cover and cook on high for 3-4 hours or until rice is tender.
- Stir in the lemon juice, dried cherries, pecans and parsley with a fork and replace the lid for a few more minutes.
- Garnish with more parsley and lemon zest and enjoy!
- Store in the fridge for up to 4-5 days in an air tight container.
- Use part apple juice/part chicken broth for more of a savory sweet flavor.
- Use dried cranberries if you prefer instead of dried cherries.
- Depending on what wild rice blend you use, you may need a little more broth. The kind I use only needs 3 1/2 cups of broth for 2 cups rice, others may need 4 cups liquid for 2 cups rice. Look at the back of the package you're using for guidance.
- Melt the butter in the microwave, ~30 seconds.
- Stir the rice and melted butter together in the slow cooker.
- Then pour in the broth, onion, garlic, salt and pepper
- Cover and cook on high for 3-4 hours or until rice is tender.
- Stir in the lemon juice, dried cherries, pecans and parsley with a fork and replace the lid for a few more minutes.
- Garnish with more parsley and lemon zest and enjoy!
Nutrition Information
Show Details
Serving
1serving
Calories
337kcal
(17%)
Carbohydrates
50g
(17%)
Protein
9g
(18%)
Fat
12g
(18%)
Potassium
241mg
(7%)
Fiber
5g
(20%)
Vitamin C
5mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 337kcal | 17% |
| Carbohydrates | 50g | 17% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Potassium | 241mg | 5% |
| Fiber | 5g | 20% |
| Vitamin C | 5mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
