Wild Rice Pilaf
with Dried Cranberries and Pecans
Ingredients:
1 cup wild rice blend
2 cups low-sodium vegetable broth
2 Tablespoons olive oil
1/2 cup onion finely diced
1 jalepeño pepper, seeded and minced
2 Granny Smith apples, peeled, cored, and finely diced
1/2 cup dried cranberries
1/2 cup toasted pecans, chopped
1 teaspoon fresh rosemary leaves, minced
2 tablespoons fresh parsley leaves, chopped (or 2 teaspoons dried)
salt and pepper to taste
2 cups low-sodium vegetable broth
2 Tablespoons olive oil
1/2 cup onion finely diced
1 jalepeño pepper, seeded and minced
2 Granny Smith apples, peeled, cored, and finely diced
1/2 cup dried cranberries
1/2 cup toasted pecans, chopped
1 teaspoon fresh rosemary leaves, minced
2 tablespoons fresh parsley leaves, chopped (or 2 teaspoons dried)
salt and pepper to taste
Directions:
Combine the wild rice blend and broth in a pot. Cook the rice according to package directions.
While the rice is cooking, heat the olive oil in a large skillet over medium heat.
Add the onion and jalepeño, cook for 4-5 minutes or until softened.
Add the apples and cook for another 3-4 minutes or until softened.
Pour the cooked rice into the pan with the onions and apples, then stir to combine.
Add the dried cranberries, pecans, rosemary and parsley to the pan. Stir until thoroughly mixed. Season to taste with salt and pepper, then serve.
While the rice is cooking, heat the olive oil in a large skillet over medium heat.
Add the onion and jalepeño, cook for 4-5 minutes or until softened.
Add the apples and cook for another 3-4 minutes or until softened.
Pour the cooked rice into the pan with the onions and apples, then stir to combine.
Add the dried cranberries, pecans, rosemary and parsley to the pan. Stir until thoroughly mixed. Season to taste with salt and pepper, then serve.
Notes:
If you don't already have a favorite wild rice blend, you can make your own by mixing 1 part wild rice to 1 part brown jasmine, basmati, or any other long grain rice.
Using vegetable broth and olive oil makes this a great vegan side dish, especially at Thanksgiving. You can use chicken broth and butter if you prefer though.
Personally, I like the fresh flavor and mild spice of jalepeño, so I mince one and add it to the onions. If it's too spicy for you, leave it out...but boy, did you come to the wrong website.
If you don't have a giant rosemary bush growing in your backyard all year like me, you can use dried herbs. If you do, I would suggest using Herbes de Provencé. It's my favorite herb blend of herbs with a touch of lavender. I use it in almost everything these days.
Using vegetable broth and olive oil makes this a great vegan side dish, especially at Thanksgiving. You can use chicken broth and butter if you prefer though.
Personally, I like the fresh flavor and mild spice of jalepeño, so I mince one and add it to the onions. If it's too spicy for you, leave it out...but boy, did you come to the wrong website.
If you don't have a giant rosemary bush growing in your backyard all year like me, you can use dried herbs. If you do, I would suggest using Herbes de Provencé. It's my favorite herb blend of herbs with a touch of lavender. I use it in almost everything these days.