Wild Rice Pilaf With Dried Berries
Ready In: 30 mins
Serves: 4
Ingredients
- 1 stalk celery, cut into 1-inch pieces
- 1 leek, white part only, chopped (optional)
- 1 small red onion, chopped
- 1 shallot, quartered
- 1 tablespoon olive oil
- 2 cups cooked wild rice (1 cup dry, cooked according to pkg directions)
- 1⁄3 cup dried blueberries or 1⁄3 cup currants or 1⁄3 cup craisins
- 1 teaspoon fresh rosemary or 1⁄2 teaspoon dried rosemary
- 1⁄4 teaspoon ground ginger
- 14 ounces vegetable broth or 14 ounces chicken broth
- 1⁄4 cup water
- salt and pepper
- 1⁄4 cup slivered almonds, toasted (optional)
Directions
- In a food processor, finely chop celery, leek, red onion, shallot.
- Heat oil in medium skillet over med-high heat. Add chopped vegetables and saute until lightly cooked, about 6 minutes.
- Add cooked wild rice, berries, spices, broth and water.
- Simmer vigorously, stirring occasionally, until liquid evaporates and rice is tender, about 10 minutes.
- Season with salt and pepper to taste, and stir in almonds (if using).
- Serve hot or at room temperature.
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