Wild Rice Pilaf

Sautéed shallots combined with rice, chicken broth, dried blueberries, dried thyme, and simmered over low heat until rice is soft. Toasted almonds and chopped fresh parsley are stirred in just prior to serving.

Ingredients -

1 tablespoon Vegetable Oil
2 Shallots, minced
1 cup mixed Texmati, White, Brown, Wild and Red Rice
1 (14-1/2 ounces) can Chicken Broth
1/3 cup Dried Blueberries
1 teaspoon Dried Thyme
1/2 cup Toasted Slivered Almonds
2 tablespoon chopped Fresh Parsley

Preparation:

1. Add vegetable oil to saucepan. Sauté shallots over low heat until soft, about 2 minutes.

2. Increase heat to medium high. Add rice and chicken broth, bring to a boil.

3. Cover saucepan, reduce heat to low and simmer 12 minutes.

4. Stir in dried blueberries and dried thyme. Cook rice 3 additional minutes.

5. Remove from heat, leave covered, and let stand 5 minutes.

6. Stir in toasted slivered almonds and chopped fresh parsley.

Cooking Tip

Wild Rice

There are a number of wild rice varieties native to the United States. Wild rice can be found in most supermarkets and is characteristically a non-sticky rice when cooked.

Cooking Tip

Toasting Slivered Almonds

Preheat the oven to 350 F. Place almonds in a single layer on a baking sheet and bake for 6 to 8 minutes in hot oven. The nuts will give off a wonderful aroma and begin to caramelize. Do not over bake as they can burn and do continue cooking after being removed from the oven.

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