Wild Rice Pilaf
Serves: 4-6
Prep Time: 20 min. Cook Time: 1 hour |
If you’re familiar with Graze, the farm to table restaurant in the Ohio Statehouse, then you know about this dish. The chefs there gave me all the ingredients and the concept, and were all too happy to hear I was working on my own version. Love those chefs, and here is my version of their inspiration.
Ingredients
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Directions
- Add rice, salt and 3 1/2 cups water to a pot and bring to a boil. Turn heat down to low, add pumpkin seeds and carrots, cover and simmer until rice is done, about 50 minutes. Transfer rice to strainer to drain any excess water, then set aside to cool.
- I used Almonds and dried cherries for you, any combination can be used.
- Combine rice with cranberries, pecans, scallions, olive oil, vinegar, orange zest, orange juice, and honey. Season to taste with salt and pepper.
- Top with small greens, or toss if you prefer
Sulli Says: It’s a meal in itself, but pair it with your favorite proteins for a great side dish as well.
Like this recipe? Have pictures of your success? Share in the comments below!
Like this recipe? Have pictures of your success? Share in the comments below!