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

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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.

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