Tuesday, September 17, 2013

Wild Rice Pilaf

Are you ready for fall yet? Wild rice is sure to cozy you up after raking leaves all day. Minnesotan friends and family will appreciate this one.

1 c chopped onion
1 tbsp chopped fresh sage
1 tbsp olive oil
2 carrots, chopped
3 stalks celery, chopped
4 c chicken broth
1/2 tsp salt
1/2 tsp pepper
 2  c wild rice/brown rice mix
1/2 c dried cranberries
1/2 c chopped pecans, toasted

In a four-quart pot, saute the onion and sage over medium-high until they are soft.

Add carrots and celery; saute until softened.

Add chicken broth, salt, and pepper.

Bring to a boil and add rice.

Return to a boil, reduce heat to low, cover, and simmer until the liquid is absorbed, about 45 minutes.

Stir in the cranberries. 

Remove from heat, cover, and let stand for five minutes.

Pack into a sprayed one-cup measure and tap it out onto a plate.

Serve with pecans on top.

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