Wild Rice Pilaf

1/2 cup diced onion
1/4 cup diced celery
1 tablespoon butter or oil
1/2 cup slivered almonds, chopped pecans, or other nuts
1/4 cup dried cranberries
1/2 cup dry sherry or chicken broth
2-1/2 to 3 cups cooked wild rice, or a mixture of wild and brown rice if you prefer
Salt and pepper

In large saucepan, sauté onion and celery in butter over medium heat until tender. Add almonds, cranberries, and sherry. Increase heat slightly and cook, stirring occasionally, until sherry has reduced to about a tablespoon. Add wild rice. Reduce heat and cover; cook until rice is heated through, about 10 minutes. Season with salt and pepper to taste. (4 to 6 servings)

Adapted from Abundantly Wild: Collecting and Cooking Wild Edibles in the
Upper Midwest
(www.northerntrailspress.com), by Teresa Marrone. (c)
Teresa Marrone; used with permission.


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