Prep 20 mins
Cook 1 hr 30 mins
Wild rice cooked in chicken broth and apple cider; with almonds, onions, celery, kumquats (or apricots) and snipped fresh parsley. This is an attractive dish that goes perfectly with roast turkey or a pork tenderloin roast. From Sunset Magazine.
- 2 1⁄2 cups wild rice
- 1⁄2 cup slivered almonds
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 2 tablespoons butter or 2 tablespoons margarine
- 2 1⁄2 cups fat-skimmed chicken broth
- 2 1⁄2 cups apple cider or 2 1⁄2 cups apple juice
- 1⁄4 cup chopped rinsed kumquats (no need to peel, use about 8 kumquats, 2 1/2 oz. total) or 1⁄4 cup chopped dried apricot
- 1⁄3 cup minced fresh parsley
- salt & freshly ground black pepper
- Rinse wild rice well with cool water, and drain.
- In a 12-inch frying pan or a 4-to-5 quart pan over medium-high heat, stir or shake almonds until golden, 3 to 4 minutes.
- Pour from pan.
- Add onion, celery, and butter to pan.
- Stir often over medium-high heat until vegetables are lightly browned, about 10 minutes.
- Stir in wild rice, broth, and apple cider.
- Bring to a boil, cover, reduce heat, and simmer until grains begin to split and rice is tender to bite, 1 1/4 to 1 1/2 hours.
- Drain any liquid.
- Stir almonds, kumquats, and parsley into wild rice pilaf.
- Pour into a wide bowl.
- Add salt and pepper to taste.