Wild rice pilaf is a healthy and flavorful side dish that’s really easy to make!
Whew. Last day of chanukah. It’s been awesome, but I, for one, have had my share of fried foods. And parties. And fattening food. I’m ready for some real food. Some healthy food. Are you?
Well if you’re looking for something healthier, I’ve got a delicious new rice dish to share with you. It’s kind of Thanksgiving themed, so I meant to share it last week. Then I got super busy with other posts, and totally didn’t have a chance. But truthfully, is there ever a bad time for a delicious and healthy side dish?
I didn’t think so either! So try this…after that last bite of doughut!
Wild Rice Pilaf
By Miriam Pascal, OvertimeCook.Com
3 Tablespoons olive oil
2 red onions, peeled and diced finely
14 ounces button mushrooms, diced finely
6 stalks celery, diced finely
2 cups wild rice
4 cups chicken or vegetable broth (or water)
1 Tablespoon salt
2 teaspoons parsley flakes
1/4 teaspoon dried sage
1/2 teaspoon ground black pepper
1 cup Craisins
1/2 cup toasted, slivered almonds almonds
Heat oil in a medium pot.
Sauté the vegetables for 15 minutes, until they are slightly soft.
Rinse the rice well to remove excess starch. Add the rice to the pot and toast for a couple of minutes, stirring frequently.
Add the broth and spices and bring everything to a boil. Reduce the heat and cover the pot, and simmer for about an hour, until the liquid is absorbed and the rice is soft.
Remove from heat and stir in the Craisins and almonds. Enjoy!
Thank you for stopping by! Here’s to healthy food and new diets, right? Don’t forget to enter my giveaway of Kids Cooking Made Easy. Just one more day! And don’t forget to come back soon for more delicious recipes. -Miriam