Wild Rice Pilaf with Porcini, Cranberries and Toasted Almonds
Wild Rice Pilaf with Porcini, Cranberries & Toasted Almonds is an elegant dish to serve for special occasion, pairing well with many proteins.
Ingredients
- 3/4 cup wild rice
- 2 1/4 cups low-sodium chicken broth, divided
- 2 tbsp. butter, divided
- 1/2 ounce dried porcini, soaked in water for 30 minutes
- 1/3 cup slivered almonds, toasted tips & tricks
- 3/4 cup basmati rice, rinsed and drained
- 1/4 cup red onions, finely chopped
- 1 large clove garlic, pressed
- 1/4 cup dry white wine such as Pinot Grigio, Chardonnay or Sauvignon
- 1/3 cup dried cranberries
- 1 pinch freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1 pinch ground Himalayan pink salt, or to taste
- 1 tbsp. fresh parsley, chopped tips & tricks
Directions
- In a medium pot, combine wild rice, ¾ cup chicken broth and 1 tbsp. butter. Bring to a boil, cover, reduce the heat to a simmer and cook for 40 minutes.
- Meanwhile, place dried porcini in a small bowl, add enough water to cover and soak for 30 minutes. After half an hour, drop the porcini in a fine sieve and let it drain.
- In a small skillet on medium heat, toast the almonds, about 5 minutes, tossing often. Remove from the heat and set aside.
- Place basmati rice in a fine sieve over a bowl and rinse until the water is no longer cloudy; let it drain.
- After 40 minutes, add basmati to the wild rice. Pour in the remaining broth (1 ½ cups), give it a good stir and bring to a boil. Cover, reduce the heat to a simmer and cook for 15 minutes.
- In another pot over medium heat, add butter. When it's melted, add onions and sauté for 2 minutes. Add porcini, (making sure to leave any dirt behind), and garlic; sauté for 1 minute.
- Pour in white wine and cook until almost evaporated; stir and remove from the heat.
- When the rice is cooked, add the porcini mixture, cranberries and toasted almonds; season with freshly ground black pepper and sea salt. Give it a good stir, cover, remove from the heat and let the rice rest for 5 minutes before serving.
- For the final touch, sprinkle on some chopped parsley to each bowl.