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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Wild Rice Pilaf with Pistachios & Cranberries Recipe

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This recipe for Wild Rice Pilaf with Pistachios & Cranberries is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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