Rice Pilaf With Fruit and Almonds
"Wild and white rice combined with dried fruit and toasted almonds to create a delicious flavor combination, I also like to saute 3 finely chopped garlic cloves with the onion if you are a garlic lover I suggest to add in… this rice pairs well with fish especially grilled salmon. This recipe was tested using converted white rice and it was very good, since every brand of rice is different cooking times may need to be increased slightly and the addition of more broth may be needed, for a vegetarian option use vegetable broth "
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (175.4 g)
- Calories 309.3
- Total Fat - 5.9 g
- Saturated Fat - 0.7 g
- Cholesterol - 2.5 mg
- Sodium - 303.6 mg
- Total Carbohydrate - 57.7 g
- Dietary Fiber - 6.2 g
- Sugars - 11.8 g
- Protein - 8.3 g
- Calcium - 63 mg
- Iron - 1.8 mg
- Vitamin C - 3.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat 3-4 tablespoons oil in a large saucepan over medium-high heat. Add in thyme, rosemary, brown rice, diced carrots, onions and mushrooms; saute for 10-12 minutes stirring constantly until the rice is lightly golden brown ( the rice must be lightly browned, if including fresh chopped garlic add in the last 2 minutes of cooking time). Slowly add in wild rice and chicken broth; bring to a boil and simmer, reduce heat to low cover and simmer for 25 minutes.
Step 2
Stir in the converted rice and black pepper; continue cooking for another 25 minutes or until the liquid is absorbed and the wild rice is tender.
Step 3
Remove from heat then stir in dried fruit, almonds and green onion, season with salt, cover and allow to stand for 5 minutes.
Tips
No special items needed.
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