Cranberry Wild Rice Pilaf |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 46 |
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This is my copy-cat version of the rice side-dish served at Arnie's Restaurants (a local restaurant chain here in the Pacific Northwest). I enjoyed it so much at the restaurant, I had to come up with my own version - it's pretty close! Read more ! Ingredients:
1/2 c. butter or margarine (i'll always say butter is best) |
1/2 tsp. salt |
3/4 c. tiny pasta, like orzo |
1/4 tsp. fresh ground black pepper |
1 1/2 c. water, divided (1/2 c. water if only using white rice) |
1/2 c. toasted almonds |
3/4 c. sweetened, dried cranberries |
1/2 c. scallions (green onions), chopped |
2 - 13 3/4 oz. cans chicken broth |
choose one of the following |
1/2 c. wild rice and 1 1/2 c. uncooked white rice |
or |
2 c. uncooked white rice |
Directions:
1. Bring 1 cup of water and the wild rice to a boil in a small saucepan. Cover and reduce heat to medium-low. Simmer about 15 minutes, just enough to parboil the rice; drain.
2. (Begin here if only using white rice.) In deep saucepan, heat butter. In it, brown pasta, stirring frequently. Add chicken broth, 1/2 c. water, salt and pepper. Stir in both white and parboiled wild rice (or just the white rice; if using that); bring to a boil.
3. Simmer, covered, over low heat for 20 minutes or until rice is tender and liquid is absorbed. DO NOT stir rice or remove cover while cooking.
4. About 5 min. before rice is finished, heat a small amount of water in a saucepan with a steamer basket inside. When water begins to boil, place cranberries and green onions in steamer basket. Cover and blanch for 30 - 45 seconds. Remove from heat and drain.
5. Stir cranberries, green onions, and toasted almonds into pilaf. Serve immediately.
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