WILD RICE PILAF RED LOBSTER RECIPES

Name: Wild Rice Pilaf with Dried Cranberries and Pecans
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8 servings
Ingredients: 4 cups chicken or vegetable stock; 2 Tbs. unsalted butter; 1 Tbs. canola or grapeseed oil; 3 large shallots, minced; 2 cups wild rice or 2 cups short-grain brown<br> rice, or a mixture; 1&#8260;2 cup dried cranberries; 1 bay leaf; 2 fresh thyme sprigs or 1&#8260;4 tsp. dried thyme,<br> crumbled; 1/2 tsp. fine sea salt, plus more, to taste; 1/8 tsp. freshly ground white pepper, plus<br> more, to taste; 1&#8260;2 cup pecans, toasted and coarsely chopped; 1&#8260;4 cup minced fresh flat-leaf parsley

WILD RICE PILAF WITH DRIED CRANBERRIES AND PECANS ...

Wild Rice Pilaf with Dried Cranberries and Pecans ... image

With its nutty flavor and slightly chewy texture, wild rice is a welcome addition to the winter table. It is not a true rice but rather the seed of an aquatic grass that still grows wild in the northern Great Lakes area of the United States. In this recipe, wild rice can be mixed with short-grain brown rice, which is chewier and sweeter than long-grain brown varieties. This pilaf is also delicious when made with all short-grain brown rice; unlike white rice, it has not been processed, so its nutritious outer coating remains intact.

Provided by WILLIAMS-SONOMA.COM

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 8 servings

Number Of Ingredients 12

Ingredients

4 cups chicken or vegetable stock
2 Tbs. unsalted butter
1 Tbs. canola or grapeseed oil
3 large shallots, minced
2 cups wild rice or 2 cups short-grain brown<br>  rice, or a mixture
1⁄2 cup dried cranberries
1 bay leaf
2 fresh thyme sprigs or 1⁄4 tsp. dried thyme,<br>  crumbled
1/2 tsp. fine sea salt, plus more, to taste
1/8 tsp. freshly ground white pepper, plus<br>  more, to taste
1⁄2 cup pecans, toasted and coarsely chopped
1⁄4 cup minced fresh flat-leaf parsley

Steps:

Preheat an oven to 375°F. In a saucepan over medium-low heat, bring the stock to a simmer.
In a heavy 2-qt. flameproof casserole over medium heat, melt the butter with the oil. Add the shallots and sauté until translucent, 2 to 3 minutes. Add the rice and stir until the grains are well coated, about 3 minutes. Stir in the simmering stock, dried cranberries, bay leaf, thyme, the 1/2 tsp. sea salt and the 1/8 tsp. white pepper. Bring to a simmer, stir and cover. Transfer the casserole to the oven and bake until all the liquid has been absorbed and the rice is tender, 40 to 45 minutes.
Remove from the oven. Remove and discard the bay leaf and the thyme sprigs, if used. Taste and adjust the seasonings. Stir in the pecans and parsley. Serve hot or warm.

INSTANT DUTCH OVEN – ALMOND RICE PILAF – INSTANT POT RECIPES

Instant Dutch Oven – Almond Rice Pilaf – Instant Pot Recipes image

Provided by Instant Brands Culinary Team

Total Time 1 hours

Yield 6-8 servings

Number Of Ingredients 9

Ingredients

1 1/2 cup long grain white rice (soaked, rinsed and drained)
1 1/2 tbsp butter (unsalted)
1 tbsp olive oil
3 1/2 oz Blanched whole almonds (without skin, unsalted)
2 cups chicken broth (no salt added)
1 1/2 tbsp Dried currants
1/4 cup fresh dill (minced)
3 cups Water (hot)
1 tbsp salt

Steps:

Soak rice with 2.5 cups of hot water for at least 1 hour. Then rinse well and drain.
Soak currants with the remaining 1/2 cup hot water for 1 hour. Then drain.
Select Sear/Sauté and set time to 15 minutes. Press START
With the Add Food sign, add almonds and brown for 2-3 minutes by stirring once or twice until nice golden-brown spots form in the middle of the nuts. Avoid stirring often.
Add butter and olive oil. Stir.
Add rice and sauté until transparent for around 3 minutes.
Add currants, salt and chicken broth. Stir. When the chicken stock starts boiling, close the lid. Press CANCEL.
Select Manual Mode 1 and set the temperature to 203°F and set the time to 50 minutes.
When cooking time is complete, let pilaf rest for 10 minutes (optional).
Remove the lid and add chopped dill to rice. Gently fluff to combine. Season to taste with salt and pepper.

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