You could use basmati. You could use jasmine. But to really take your pilaf to the next level, wouldn’t you rather use a more exotic grain? Adding a bit of boldness to your table, this unconventional pilaf features black and wild rice. Toss the grains with pecans, almonds and cranberries to make a light lunch or side dish even less-adventurous eaters will devour.
Wild Rice Pilaf with Cranberries and Nuts
½ cup wild rice
½ cup black rice
2 cups low-sodium vegetable broth (or homemade)
¼ cup slivered almonds
¼ cup pecans, chopped
Cranberries, fresh or dried (if dried, use juice sweetened NOT the sugar kind)
Freshly ground black pepper, to taste
1-2 tsp. dried rosemary
2-3 Tbsp. extra virgin olive oil
- In a large pot, bring broth to a boil. Decrease heat to low and add wild and black rice. Cook covered for approximately 30-40 minutes, just until all the liquid is absorbed and rice is fluffy.
- Stir in almonds, pecans, cranberries, pepper, rosemary and oil. (Be careful not to over-stir. Pilaf will become too gummy.)