This is a delightful wild rice pilaf recipe. It features wild rice and short grain brown rice with pumpkin seeds, cranberries and a host of other fresh and scrumptious ingredients. It was so good I think I will make this recipe this Christmas season! I hope you like it.
4 cups of chicken stock
3 tablespoons of unsalted butter
1 tablespoon of avocado oil
3 large shallots, minced
1 cup of wild rice
1 cup of short grain brown rice
½ cup of cranberries
1 bay leaf
3 fresh thyme sprigs, or ¼ teaspoon dried thyme
Salt and freshly ground black pepper
¼ cup chopped flat leaf parsley
½ cup of pumpkin seeds, or chopped pecans
Preheat oven to 375 degrees Fahrenheit.
Place chicken stock in the saucepan and bring to simmer over medium heat, set aside.
In a heavy oven proof casserole dish, heat butter and avocado oil over medium heat, add shallots and cook until translucent, 2 to 3 minutes.
Add rice, and stir until well coated, and continue cooking for another 3 minutes. Add bay leaf, thyme, cranberries, and simmering stock and season with ½ teaspoon of salt and ¼ teaspoon of black pepper,
stir and cover. Transfer dish to preheated oven and bake until rice is tender and liquid is absorbed, 45 to 55 minutes.
Remove dish from the oven and stir in pumpkin seeds and parsley.
This recipe will serve 8. Enjoy this amazing side dish!
Prep time: about 15 minutes
Total time: 45 – 55 minutes
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