Wild Rice Pilaf with Dried Fruits and Pecans
Serves 6
Ingredients
3 tablespoons unsalted butter
1 small yellow onion, minced
1 1/2 cups wild rice
2 1/4 cups water
2 1/4 cups chicken stock
salt and freshly ground pepper
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon freshly grated nutmeg
1/4 cup golden raisins
1/4 cup dried cranberries
1/4 cup dried cherries
1/2 cup dried apricot halves, chopped coarsely
1/2 cup pecans, toasted, chopped coarsely
Instructions
Heat the butter in a saucepan over medium heat. Add the onion and saute until soft, 10 minutes. Add the rice, water, stock, 3/4 teaspoon salt, pepper, cinnamon, allspice and nutmeg. Bring to a boil, turn down heat, cover and simmer slowly, without stirring until the rice is almost tender and most of the liquid is absorbed, 40 to 45 minutes. Add the raisins, cranberries, cherries and dried apricots, stir and continue to cook until the rice is tender and the liquid is absorbed, 5 to 10 additional minutes. After a total of 50 to 55 minutes, uncover and check to see if the rice is tender and the liquid is absorbed. If not, re-cover and cook for a few minutes longer until the wild rice is done.
Add the pecans and pepper to taste to the wild rice and toss to mix well. Transfer to a warmed bowl and serve immediately.
