Wild Rice Pilaf

Servings: 4-6
Preparation Time: 20min assembly; 45 mins for rice to cook
Cooking Time: 45 mins for rice to cook
Author Rating: 9/10

Ingredients:


0.25 teaspoon	black pepper, or to taste
1 tablespoon	butter
2 tablespoon	chopped fresh parsley
1	clove garlic
0.5 cup	dried sour cherries or cranberries
0.25 cup	EACH diced celery and diced carrot
0.5 cup	finely chopped onion
0.5 cup	hazelnuts
1.66 cup	sodium reduced chicken stock
1 cup	wild rice

Directions:

Step 1

Spread hazelnuts on rimmed baking sheet; toast in 350F oven until golden and fragrant, about 12 mins. Transfer to tea towel; rub with towel to remove most of the skins. Let cool and chop. Set aside.

Step 2

In saucepan, melt butter over medium heat; fry onion, garlic, carrot and celery, stirring occasionally, until softened, about 5 mins. ADd rice; cook, stirring, for 1 min.

Step 3

Add stock and bring to boil. Reduce heat to low; cover and simmer until about 2 tbsp liquid remains and most of the rice is split open, about 50 mins.

Step 4

Add cherries; let stand, covered, for 10 mins. Add hazelnuts, parsley and pepper, toss.

Notes:

To make ahead: Let cool for 30 mins; refrigerate, uncovered, in air-tight container until cold. Cover and refrigerate for up to 2 days.Recipe provided via www.MeanMeals.com