Wild Rice Pilaf with Cranberries and Pistachios
By Courtney Champion. This wild rice pilaf makes a wonderful side for just about any main dish, and it’s endlessly adaptable. Swap the cranberries and pistachios with your favourite ingredients to make this recipe your own.
INGREDIENTS
- 2 tbsp butter, or olive oil
- 1 cup wild and basmati rice blend, (or another wild rice blend)
- 3 cup chicken, or vegetable broth
- 1 bay leaf
- cold unsalted butter, to taste
- freshly ground black pepper, to taste
- ½ cup dried cranberries
- ⅓ cup roasted pistachios, (salted or unsalted is fine)
- 1 tbsp chopped fresh parsley, plus more for garnish
DIRECTIONS
- Melt the butter in a deep saucepan over medium heat. Once the butter has melted, add the rice and cook, stirring frequently, until fragrant and glossy, about 2 minutes. Stir in the broth, bay leaf and salt and pepper. Bring the mixture to a boil.
- Cover the pot and reduce heat to low. Check the rice after 30 minutes. It's done when it is puffed and tender, even if all the liquid hasn't been absorbed. If the rice is not done, continue cooking, adding more liquid if necessary. If any liquid remains when the rice is done, drain if necessary.
- When the rice has finished cooking, remove from heat and fluff with a fork. Stir in the dried cranberries. Recover for about 2 minutes to warm and plump the cranberries. Remove the bay leaf. Stir in the pistachios and parsley, then season with additional salt and pepper as needed.