Wild-rice Pilaf With Cranberries And Pecans |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
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From Martha Stewart Ingredients:
2 tbs extra-virgin olive oil |
1 shallot, finely chopped (1/4 cup) |
1 cup wild rice |
3 cups low-sodium chicken stock |
1/2 cup pecans |
1/4 cup dried cranberries |
1/4 cup golden raisins, coarsely chopped |
2 tbs chopped parsley |
coarse salyt and freshly ground pepper to taste |
Directions:
1. Heat oil in medium saucepan over medium heat. Add shallot, and cook stirring occasionally, until tender about 3 min. Add rice, and cook for 1 min. Add chicken stock, and bring to a boil. Reduce heat and simmer, covered, until rice is tender and starting to burst, 45 to 50 min. Drain any exess liquid, Transfer to a bowl.
2. While rice cooks, preheat oven to 400. Arrange pecans on a rimmed baking sheet, and toast until browned and fragrant, about 8 min. Let cool. Coarsely chop pecans.
3. Add toasted pecans, cranberries, raisins, and parsley to rice. Season with salt and pepper, serve warm or at room temp.
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