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Wild Rice Pilaf

Category: 1neatmom > Side Dishes
Servings: 4-6
Preparation Time: 20min assembly; 45 mins for rice to cook
Cooking Time: 45 mins for rice to cook
Author Rating: 9/10
User Rating: 1.0/10 (based on 1 vote)
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Ingredients:

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0.25 teaspoonblack pepper, or to taste
1 tablespoonbutter
2 tablespoonchopped fresh parsley
1 clove garlic
0.5 cupdried sour cherries or cranberries
0.25 cupEACH diced celery and diced carrot
0.5 cupfinely chopped onion
0.5 cuphazelnuts
1.66 cupsodium reduced chicken stock
1 cupwild rice


Directions:

Step 1
Spread hazelnuts on rimmed baking sheet; toast in 350F oven until golden and fragrant, about 12 mins. Transfer to tea towel; rub with towel to remove most of the skins. Let cool and chop. Set aside.
Step 2
In saucepan, melt butter over medium heat; fry onion, garlic, carrot and celery, stirring occasionally, until softened, about 5 mins. ADd rice; cook, stirring, for 1 min.
Step 3
Add stock and bring to boil. Reduce heat to low; cover and simmer until about 2 tbsp liquid remains and most of the rice is split open, about 50 mins.
Step 4
Add cherries; let stand, covered, for 10 mins. Add hazelnuts, parsley and pepper, toss.
 

Notes:

To make ahead: Let cool for 30 mins; refrigerate, uncovered, in air-tight container until cold. Cover and refrigerate for up to 2 days.

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