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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (438g) Recipe makes 8 servings |
||
| Calories 547 | ||
| Calories from Fat 130 | (23%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.6g | 22% | |
| Saturated Fat 4.7g | 23% | |
| Monounsaturated Fat 3.9g | ||
| Polyunsaturated Fat 4.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 17mg | 5% | |
| Sodium 960mg | 40% | |
| Potassium 650mg | 18% | |
| Total Carbohydrate 96.4g | 32% | |
| Dietary Fiber 5.5g | 21% | |
| Sugars 27.4g | ||
| Protein 12.1g | 24% | |
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Cranberry Wild Rice Pilaf
By: Sue L
Nov 17, 2002
A lovely long grain and wild rice pilaf with touches of fruits and nuts. Perfect for serving with chicken and turkey. Different from the usual stuffings. Cook time is concurrent.
SERVES 8 -10
Ingredients
- 9 cups vegetable broth
- 1 1/3 cups wild rice, rinsed
- 1/4 cup butter
- 3 large onions, chopped
- 3/4 teaspoon ground cardamom
- 1 teaspoon ground allspice
- 2 bay leaves
- 1 cup craisins (dried cranberries)
- 1 cup golden raisin
- 2 teaspoons grated orange zest
- salt
- black pepper
- 1 1/2 cups long grain rice
- 1/2 cup pine nuts, toasted
Directions
1
In a large saucepan, bring 6 cups of the broth and 6 cups of water to a boil; add wild rice and return to a boil.2
Reduce heat and simmer uncovered, stirring occasionally, until rice is tender but firm, about 35-40 minutes.3
In another saucepan, saute the onions in the butter until tender, about 10-12 minutes.4
Add the spices and stir until aromatic, then add the remaining broth and 3 cups of water, the cranberries, raisins, and orange zest.5
Season with salt and pepper, bring to a boil, then add the white rice and reduce heat to low, cover, and cook until rice is tender, about 20 minutes.6
Drain the wild rice.7
Remove the bay leaves from the white rice and discard.8
Mix together both rices and stir in the pine nuts; adjust seasonings if necessary.9
Serve hot.
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- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Rice
- Main Ingredient > Fruit > Nuts
- Cuisine > North American > United States > Midwestern
- Cuisine > North American > United States > Northeastern
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Holiday/Event > Religious > Christmas
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- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Comfort Food
- Dietary > Vegetarian
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: French Tart
On Jul 1, 2008
Wonderful Sue! I am a real sucker for wild rice and this did not disappoint! I made HALF the amount listed, and we ate this with grilled salmon. We all loved the addition of the pine nuts - it added to the added texture. Photos to follow - made for ZWT4 - thanks! FT
From: Pneuma
On Jun 30, 2008
This was delicious and had it with 2 chicken dishes. I didn't have just pine nuts so instead of picking them one by one from the mixed grain snack I had, I just added them all. It's composed of pine nuts, sunflower seeds. sesame, squash, peas,corn,barley,oat and some that I could hardly identify. Boy, they sure made this tastier! Made this for WZT4. Thanks!
From: Pedro Porro
On Jan 13, 2003
What a GREAT recipe. Perfect accompaniment to a wintry meal; earthy, nutty, spicy with a hint of sweetness from the fruit. Made it for a dinner party last night and my guests fought for the leftovers. Prepared it a little in advance so I wouldn't be stressed once guests arrived and blended the two rices with the pine nuts at the last minute. Actually tasted better after the flavors had a chance to incorporate a little.
From: Zaffy
On Mar 18, 2005
We loved the mildly aromatic and subtle sweet and sour flavors of the rice. I was confused about the breakdown in use of liquid, so I only used three cups of broth for the wild rice and had to simmer it for 50 minutes and cooked the basmati (white) rice and other stuff in 1-3/4 cups and it turned out perfect. I also decided to cut the recipe in half, and it stillmade more than enough for 6 people!
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