Prep 10 mins
Cook 45 mins
A lovely long grain and wild rice pilaf with touches of fruits and nuts. Perfect for serving with chicken and turkey. Different from the usual stuffings. Cook time is concurrent.
- 9 cups vegetable broth
- 1 1⁄3 cups wild rice, rinsed
- 1⁄4 cup butter
- 3 large onions, chopped
- 3⁄4 teaspoon ground cardamom
- 1 teaspoon ground allspice
- 2 bay leaves
- 1 cup craisins (dried cranberries)
- 1 cup golden raisin
- 2 teaspoons grated orange zest
- black pepper
- 1 1⁄2 cups long grain rice
- 1⁄2 cup pine nuts, toasted
- In a large saucepan, bring 6 cups of the broth and 6 cups of water to a boil; add wild rice and return to a boil.
- Reduce heat and simmer uncovered, stirring occasionally, until rice is tender but firm, about 35-40 minutes.
- In another saucepan, saute the onions in the butter until tender, about 10-12 minutes.
- Add the spices and stir until aromatic, then add the remaining broth and 3 cups of water, the cranberries, raisins, and orange zest.
- Season with salt and pepper, bring to a boil, then add the white rice and reduce heat to low, cover, and cook until rice is tender, about 20 minutes.
- Drain the wild rice.
- Remove the bay leaves from the white rice and discard.
- Mix together both rices and stir in the pine nuts; adjust seasonings if necessary.
- Serve hot.
What a GREAT recipe. Perfect accompaniment to a wintry meal; earthy, nutty, spicy with a hint of sweetness from the fruit. Made it for a dinner party last night and my guests fought for the leftovers. Prepared it a little in advance so I wouldn't be stressed once guests arrived and blended the two rices with the pine nuts at the last minute. Actually tasted better after the flavors had a chance to incorporate a little.
A good recipe even though it was a little too sweet for me. I, too, made only half a recipe and had lots of leftovers I used less water as suggested by a reviewer and was glad I did. I think next time I would omit the raisins to cut the sweetness and use lemon zest instead of orange. I substituted pumpkin seeds for the pine nuts and think I might add some other nuts as well another time. Thanks for the recipe, Sue Lau.