Description
Discover a delicious recipe for Apple Cranberry Wild Rice Pilaf that combines sweet and savory flavors in every bite. Perfect for a festive meal or as a side dish!
Ingredients
- 3 tablespoons (45 ml) vegetable oil
- 2 medium shallots, diced
- 1 medium apple, peeled, cored, and chopped
- 1 cup uncooked wild rice blend (180g)
- 3 cups low sodium vegetable broth (720ml)
- 1/2 teaspoon (3 ml) salt
- pinch of pepper
- pinch of nutmeg
- 1/3 to 1/2 cup dried cranberries (40-60g)
- 1/4 cup chopped almonds (30g)
- minced fresh chives, for garnish
Instructions
- Place a large saucepan on medium heat. Pour in the vegetable oil. Once heated, add the diced shallots and chopped apple. Sauté for approximately 5 minutes until they soften.
- Incorporate the wild rice into the saucepan. Stir continuously for about 2 minutes until the rice becomes aromatic and slightly toasted.
- Pour in the vegetable broth, along with salt, a pinch of pepper, and a dash of nutmeg. Bring the mixture to a boil. Once boiling, cover the saucepan, reduce the heat, and let it simmer gently for around 30 to 45 minutes until the rice is tender. Begin checking the rice at 30 minutes to ensure it’s cooked to the right texture, with a slight chew. If there’s any leftover liquid after cooking, drain it.
- Use a fork to fluff the cooked rice, then mix in the dried cranberries and chopped almonds. Finish by garnishing with minced fresh chives.
Notes
- Toast chopped almonds in a dry skillet for added crunch and texture before mixing them into the cooked rice.
- Adjust the level of sweetness by varying the amount of dried cranberries according to your taste preference.
- Try using different nuts like pecans or walnuts to create a unique flavor profile in the dish.