This pilaf is a wonderful compliment to the No-Fail Roasted Chicken or the Roasted Turkey & Gravy. Studded with orange-infused cranberries, toasted almonds and fresh scallions, it’s perfect for the holidays, but I serve it year around. The wild rice here takes a bit of time to cook, so you can omit it if you want to.
Active time: 15 minutes:
Total time: 30 minutes (without wild rice) or 1 hour (with wild rice)
Yield: Serves 6–8 as a side
1/2 c. wild rice
1/2 tsp. salt
3 c. water
1 T olive oil
3 stalks celery, sliced into thin strips and chopped (about 1 c.)
1/2 large yellow onion, finely chopped (about 1 c.)
1 tsp. dried marjoram
1/2 tsp. ground sage
1/2 tsp. dried thyme
2 tsp. salt
2 c. white Basmati rice
2 1/2 c. water or chicken stock
1/2 c. toasted, slivered almonds
1/2 c. orange-infused dried cranberries (I get them at Trader Joe’s) or you can use regular dried cranberries
1/2 c. finely sliced scallions (cut in half length-wise, then finely sliced)
- For wild rice, set 3 c. water to boil. Add wild rice and bring back to boil. Reduce heat and simmer for 50 minutes. Strain rice and set aside.
- Heat olive oil in large saucepan over medium heat. Add celery and onion and saute until translucent, about 8 minutes.
- Add marjoram, sage, thyme and salt to celery and onion. Stir to combine.
- Add rice and water or stock and bring to a boil. Reduce to simmer and cook for 12–15 minutes or until rice is tender.
- When all rice is cooked, transfer rice to a serving dish. Add cranberries and thoroughly combine. The heat from the rice will plump the cranberries.
- After a moment or two to cool, add almonds and scallions and mix thoroughly, saving a few scallions to sprinkle on top before serving.