Friday, April 2, 2010

Wild Rice Pilaf

As you may know I recently won a blogger basket give away! In my goodie basket was some wild rice from Manitoba, Canada. Wild rice is one of my favorite foods ever. Its so nutty and pairs so well with savory, I just love it. So needless to say I was pretty darn excited when I won some from Sarah at All Fingers in the Pie. Thanks again Sarah, the rice is delicious!

When I made this dish I did it wrong - I didn't take into account how long wild rice takes to cook compared to white rice. Oops. The flavor was good but the wild rice was too crunchy and the white was pretty mushy. Oh how I long for a rice cooker as this Witch is a HORRIBLE rice cook!! No matter what I do its gummy, gluey and crunchy in the center. No wonder I usually use minute rice.

When I wrote the recipe for the blog I wrote it the way I should have cooked it. Learn from the Kitchen Witches' mistakes, cook the wild rice about half way first, then add the white rice. The photos on the other hand are from the tasty but poorly cooked rice so please disregard the over swollen rice grains.

This rice was served with left over sauce from Chicken with 40 cloves. It was delicious!

Wild Rice Pilaf
serves 4
1/4 c wild rice (from Manitoba if you can find it!)
1/2 c long grain rice (white or brown the choice is yours)
2 c chicken stock
1 carrot, diced
1 stalk celery, diced
1/4 onion, diced
1 clove garlic minced
1-2 T fresh minced parsley
1 t butter
1/2 t kosher salt

Heat a sauce pan over medium heat, add EVOO. Once hot add the veggies and stir well to coat with oil. Allow to cook about 5 minutes.

Add white rice and butter, stir to coat all rice grains. Cook 7-10 minutes, stirring often, until rice changes to a solid white color. Remove the white rice from pan.

Add the wild rice and stock. Bring to a boil then reduce heat to low. Cover and simmer for 15-20 minutes.

After 20 min has passed add the reserved white rice & veggies. Continue to cook for 30 minutes or until rice is tender and liquid is absorbed.

Top with parsley and fluff rice with a fork before serving.

Nutrition Facts provided by SparkPeople Recipe Calculator
4 Servings
Amount Per Serving
Calories 108.6
Total Fat 6.5 g
Saturated Fat 2.3 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 3.4 g
Cholesterol 10.3 mg
Sodium 648.1 mg
Potassium 137.7 mg
Total Carbohydrate 11.0 g
Dietary Fiber 1.1 g
Sugars 0.9 g
Protein 1.8 g


Kaeos Jones said...

I'll be pointing this one out to Jessi, just in case she didn't catch this one, looks awesome!

All Our Fingers in the Pie said...

It is a perfect recipe, Andrea. I often cook the rice in separate pots to avoid the over and under cooking. Glad you are enjoying it!

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