Wild Rice Pilaf


So, recently, I decided to adapt to a more “clean” lifestyle.  I’ve taken baby steps to become more green, like using reusable swifter pads, and so far that’s all I can think of, but listen!  I’m doing my part, dammit.

Anyways.  For Christmas I received the Clean Food cookbook, (and so what if this is the first time that I opened it), and I finally took the plunge and added three recipes into the mix.

So far, the Wild Rice Pilaf (on page 82) has found a place in our regular rotation.

This recipe wasn’t too “out there” in terms of earthy crunchy stuff and was delicious.  The cranberries gave it some tart sweetness, and the wild rice mixture I used gave it a delightful nuttiness.

Like any recipe, I basically saw the ingredients more as recommendations and adapted it to our liking.  I’ll note my changes in italics.

Wild Rice Pilaf

serves 6

1 cup wild rice  I used 1.5 cups wild rice mixture because my grocery store sucks and didn’t have brown basmati

1/2 cup brown basmati rice

pinch of sea salt

3 cups vegetable stock or water  I used 1.5 cups of beef broth because I didn’t have vegetable stock and 1.5 cups of water

2 T extra virgin olive oil

6 shallots, diced  I used 1 large shallot and 2 garlic cloves

2 T mirin

3 stalks of celery  I used 2 because the third was kind of mushy

1/2 lb cremini mushrooms, diced  I skipped these because mushrooms are vile

1 T minced fresh rosemary

1/2 cup dried cranberries

1/2 cup toasted slivered almonds

1/4 cup chopped fresh parsley  I skipped this because I didn’t have any, but I did use about 1 T dried parsley

sea salt and freshly ground black pepper

Place wild and basmati rice together in pot or rice cooker with stock or water and a pinch of salt.  Bring to a boil, cover, and reduce heat and simmer until liquid is absorbed (about 40 minutes).  Remove from heat and set aside.

In a large skillet over medium heat, sauté shallots [and garlic] in olive oil and mirin until translucent.  Add celery, mushrooms and rosemary and sauté 2-3 minutes.  Mix in cranberries.  Fluff rice with fork and fold into vegetable mixture.  Cook another 2 minutes to heat through.  Remove from heat, fold in almonds and parsley, season to taste with salt and pepper and serve.

Adapted from Walters, Terry.  Clean Food:  A Seasonal Guide to Eating Close to the Source.  New York: Sterling Epicure, 2009, page 82.


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