WILD RICE PILAF With PORCINI, CRANBERRIES & TOASTED ALMONDS

Name: WILD RICE PILAF With PORCINI, CRANBERRIES & TOASTED ALMONDS
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 serving(s)
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

Be the first to review this recipe

Recipe by clubfoody

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: 1hr 10mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.
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.
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.
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.
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.

Submit a Recipe Correction