WILD RICE PILAF With PORCINI, CRANBERRIES & TOASTED ALMONDS

This rice pilaf is an elegant dish to serve for special occasion! It goes well with so many different proteins... VIDEO https://www.youtube.com/watch?v=YKsuXukxD60

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 3⁄4 cup wild rice
• 2 1⁄4 cups low sodium chicken broth, divided
• 2  tablespoons butter, divided
• 1⁄2 ounce dried funghi porcini, soaked in water for 30 minutes
• 1⁄3 cup  slivered almonds, toasted
• 3⁄4 cup basmati rice, rinsed and drained
• 1⁄4 cup red onion, finely chopped
• 1  large garlic clove, pressed
• 1⁄4 cup dry white wine
• 1⁄3 cup dried cranberries
• 1⁄2 teaspoon black pepper (to taste)
• 1⁄2 teaspoon sea salt (to taste)
• 1  tablespoon fresh parsley, chopped

Directions

1. In a medium pot, combine wild rice, ¾ cup chicken broth and 1 tablespoons butter; bring to a boil, cover, reduce heat to a simmer and cook for 40 minutes.
2. Place porcini in a small bowl, add enough water to cover and soak for 30 minutes. In a small skillet on medium heat, toast almonds; remove from the heat and set aside. Place basmati rice in a fine sieve over a bowl and rinse until water is no longer cloudy; let it drain. After 30 minutes, drop porcini in a fine sieve and let it drain.
3. After 40 minutes, add basmati to wild rice. Pour the remaining broth (1 ½ cups), give a good stir and bring to a boil. Cover, reduce heat to a simmer and cook for 15 minutes.
4. In another pot over medium heat, add butter. When melted, add onion and sauté for 2 minutes. Add porcini, making sure to leave dirt behind, and garlic; sauté for 1 minute. Pour in white wine and cook until almost evaporate; stir and remove from the heat.
5. When rice is cooked, add porcini mixture, cranberries and toasted almonds; season with freshly ground black pepper and sea salt. Give a good stir, cover, remove from the heat and let the rice rest for 5 minutes before serving. For the final touch, sprinkle chopped parsley for each bowl.