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Wild Rice Pilaf with Pistachios & Cranberries Recipe

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This recipe for Wild Rice Pilaf with Pistachios & Cranberries, by , is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Hyland
Added: Sunday, February 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c. wild rice (12 oz)
6 c. water
1 1/2 c. dried cranberries or dried tart cherries
2 T. margarine
4 med. carrots, chopped
2 large stalks celery, chopped
1 large onion, chopped
2 c. regular long-grain white rice
1 can (14 oz) chicken broth (1 3/4 c.)
Salt & pepper
1/2 c. loosely packed fresh parsley leaves,
chopped
4 oz. (1/2 c.) pistachio nuts, shells removed,
toasted & chopped

Directions:
Directions:
In 4 -qt. saucepan, heat wild rice & 4 c. water to boiling on high. Reduce heat to low; cover saucepan & simmer 35 to 40 min. or until wild rice is tender & grains begin to split. Stir in cranberries; cook 1 min. Drain wild rice mixture.
In heavy 5-qt. Dutch oven, melt margarine on medium-high. Add carrots, celery & onion; cook 13 to 15 min. or until vegetables are tender & lightly browned, stirring occasionally. transfer vegetables to medium bowl.
In same Dutch oven, heat white rice, chicken broth & remaining 2 c. water to boiling on high. reduce heat to low; cover pot & simmer 16 to 18 min. or until rice is tender and all liquid is absorbed.
Into white rice in Dutch oven, stir wild rice mixture, 1 tsp. salt & 1/2 tsp. pepper,; cook on medium-low until pilaf is heated through. Just before serving, gently stir chopped parsley & pistachio nuts into pilaf.

Number Of Servings:
Number Of Servings:
13 cups
Personal Notes:
Personal Notes:
This recipe makes a lot. I made half the recipe & still had plenty.

 

 

 

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