Wild Rice & Cranberry Pilaf

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the wild rice thoroughly under cold running water in a fine-mesh sieve until the water runs clear.

   Ca. 2 min.

2. 2

   In a medium saucepan, bring the vegetable broth to a boil.

   Ca. 5 min.

3. 3

   Add the rinsed wild rice to the boiling broth, then reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and most of the liquid has been absorbed.

   Ca. 45 min.

   Kokkens note: Avoid lifting the lid too often to maintain a consistent cooking temperature.

4. 4

   While the rice is cooking, heat the olive oil in a large skillet over medium heat.

   Ca. 1 min.

5. 5

   Add the yellow onion and celery stalk to the skillet and cook, stirring occasionally, until softened, about 5-7 minutes.

   Ca. 7 min.

6. 6

   Stir in the garlic and dried thyme and cook for another minute until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic.

7. 7

   Add the chopped pecans to the skillet and toast for 2-3 minutes, stirring frequently, until lightly golden and aromatic.

   Ca. 3 min.

8. 8

   Once the wild rice is cooked, remove it from the heat and let it rest, covered, for 5 minutes.

   Ca. 5 min.

   Kokkens note: This allows the grains to steam and become fluffier.

9. 9

   Fluff the wild rice with a fork and then transfer it to the skillet with the sautéed vegetables and pecans.

   Ca. 1 min.

10. 10

    Stir in the dried cranberries, fresh parsley, salt, and black pepper.

    Ca. 1 min.

11. 11

    Taste and adjust seasonings as needed before serving warm.