Jazzed up Rice Pilaf

  • Created By
    Ken Alger
  • Shared On
  • Posted In
6 - 8 people
Prep Time:
15 minutes
Cook Time:
25 minutes + 10 minutes standing time
Total Time:
50 minutes
A word from the cook
A great holiday rice dish.

1 Tbsp Olive Oil
1 Cup Mushrooms (various kinds/chopped)
1 Cup Celery (chopped)
1 Cup Carrots (chopped)
1/2 Cup Red Onion (minced)
2 Garlic Cloves (minced)
1 1/2 Cups Wild Rice Blend (Lundberg)
2 3/4 Cups Chicken Broth
1/3 Cup Dried Cranberries (chopped)
1/3 Cup Pistachios (chopped)
2 Tbsp Parsley (fresh and chopped)
1 Tbsp Lemon Zest (grated)

  1. Heat the Olive Oil in a medium size pan / skillet.
  2. Add the Mushrooms, Onions, Garlic and sauté until they begin to soften (about 3 minutes).
  3. Stir in the rice and cook for about 1 minute before adding the broth and salt.
  4. Bring to a boil.  Once boiling, reduce heat to low, cover and let cook for 20 minutes.
  5. Check for doneness and extend the cooking time, or add some water, depending on the texture and taste preference of the rice (the brand of rice also makes a difference).
  6. When done, remove from heat; stir in the cranberries, pistachios and lemon zest.   Let stand covered for another 10 minutes (minimum).

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