Long Grain and Wild Rice Pilaf
Long Grain and Wild Rice Pilaf
A nice compliment to almost any dish
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 0.25 cup green onion, sliced
- 1 cup long grain-wild rice blend, rinsed and drained
- 2.5 cups chicken broth, or water
- 1 large carrot, julienned or shredded
- 1 grated zest of orange
- 1 juice of orange
- 0.5 cup dried cranberries
- 2 tablespoons parsley, chopped
- 1 teaspoon fresh thyme leaves
- 0.75 cup sliced almonds, lightly toasted
Instructions
- Melt butter and olive oil together in a medium sauce pan over medium heat.
- Add the green onion and cook for 2 minutes to soften.
- Add in the rice and coat with the butter and oil.
- Cook rice until well coated and has a slightly nutty aroma.
- Stir in the broth, carrot, orange zest, juice and 1/4 cup of the cranberries.
- Bring to a low simmer and let cook for 20 minutes.
- Once the liquid is completely absorbed and the rice is tender, mix in the parsley, thyme and remaining cranberries (you may adjust seasoning with salt and pepper).
- Just before serving, fold in half the almonds and sprinkle the rest on the top for garnish.
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