Wild Rice Pilaf With Almonds and Kumquats |
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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Wild rice cooked in chicken broth and apple cider; with almonds, onions, celery, kumquats (or apricots) and snipped fresh parsley. This is an attractive dish that goes perfectly with roast turkey or a pork tenderloin roast. From Sunset Magazine. Ingredients:
2 1/2 cups wild rice |
1/2 cup slivered almonds |
1 cup finely chopped onion |
1 cup finely chopped celery |
2 tablespoons butter or 2 tablespoons margarine |
2 1/2 cups fat-skimmed chicken broth |
2 1/2 cups apple cider or 2 1/2 cups apple juice |
1/4 cup chopped rinsed kumquats (no need to peel, use about 8 kumquats, 2 1/2 oz. total) or 1/4 cup chopped dried apricot |
1/3 cup minced fresh parsley |
salt & freshly ground black pepper |
Directions:
1. Rinse wild rice well with cool water, and drain.
2. In a 12-inch frying pan or a 4-to-5 quart pan over medium-high heat, stir or shake almonds until golden, 3 to 4 minutes.
3. Pour from pan.
4. Add onion, celery, and butter to pan.
5. Stir often over medium-high heat until vegetables are lightly browned, about 10 minutes.
6. Stir in wild rice, broth, and apple cider.
7. Bring to a boil, cover, reduce heat, and simmer until grains begin to split and rice is tender to bite, 1 1/4 to 1 1/2 hours.
8. Drain any liquid.
9. Stir almonds, kumquats, and parsley into wild rice pilaf.
10. Pour into a wide bowl.
11. Add salt and pepper to taste.
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