30 November 2008
This rice dish offers itself to the mix with its festive colourful coat of red and green created by the dried cranberries and pistachios. I served this tasty rice dish with my equally festive chicken the other day. It is a perfect accompaniment for those holiday dishes. In the past I have also added dried apricots to the mix as well ,which add an extra flavour boost of their own.
Let the merriment begin!!!!!!!!!!! Ho..Ho...Ho....Hic....
2 cup wild rice (12 ounces)
6 cup water
1- 1/2 cup dried cranberries or dried tart cherries
2 T butter
4 medium carrots, chopped
2 large stalks celery, chopped
1 large onion (12 ounces), chopped
2 cup regular long-grain white rice
1 can(14 to 14- 1/2 ounces) chicken broth (1 3/4 cup)
Salt and pepper
1/2 cup loosely packed fresh parsley leaves, chopped
4 ounce pistachio nuts, shells removed (1/2 cup), toasted and chopped
In a 4-quart saucepan, add wild rice to 4 cups water boiling water. Reduce heat to low; cover saucepan and simmer 35 to 40 minutes or until wild rice is tender and grains begin to split. Stir in cranberries; cook 1 minute. Drain wild rice mixture (if necessary) and keep warm in covered saucepan until ready to use.
Meanwhile, in heavy 5-quart Dutch oven, melt butter on medium-high. Add carrots, celery, and onion; cook 13 to 15 minutes or until vegetables are tender and lightly browned, stirring occasionally. Transfer vegetables to medium bowl, and set aside.
In same Dutch oven, add white rice, chicken broth, and remaining 2 cups water. Bring to a boil on high. Reduce heat to low; cover pot and simmer 16 to 18 minutes or until rice is tender and all of the liquid is absorbed.
Add wild-rice mixture, vegetable mixture, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper; cook on medium-low until pilaf is heated through.
Just before serving, gently stir chopped parsley and pistachio nuts into pilaf until evenly distributed. Transfer to large serving bowl.
Labels: Rice is Indeed a Staple