Wild Rice Pilaf
The perfect holiday rice to go with Cornish hens, roast chicken or turkey
Ingredients
- 1 tbsp Butter
- 1 tbsp EVOO
- 1 Onion, medium size
- 2-3 Celery stalks
- 2 tsp Herbs of Provence
- 1 tsp Rubbed sage
- 1½ cups Wild rice blend, such as Lundberg
- ⅔ cup Minnesota wild rice
- ½ cup Pecan halves
- ½ cup Dried cranberries (Craisins)
- 3½ cups Water
- 1 tbsp Better Than Bouillon, Roast Chicken, more or less to taste
Instructions
- Soak the Minnesota wild rice in water for ½-1 hour
- While the rice is soaking, chop the onion and celery. In a large fry pan, melt the butter and olive oil and sauté the onion and celery until soft.
- Once the vegetables are soft, add the Herbs of Provence and sage. Fold in the pecan halves and Craisins and set aside.
- Drain the Minnesota wild rice. In a large pot combine both the Wild Rice Blend and the Minnesota wild rice, the 3½ cups or water and the Better Than Bouillon, Roast Chicken. Bring to a boil, then immediately reduce heat to low. Cover with a tight fitting lid and simmer for 45 minutes or until tender.
- Take the rice off the heat and let set for 5-10 minutes
- Fold the onion, celery, pecan and Craisins mixture into the rice.
- Once it's combined, it's ready to served. It can be served warm or at room temperature.
Notes
