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Wild Rice Pilaf with Apricots and Almonds

Wild Rice Pilaf with Apricots and Almonds - close up

The nutty taste of Canadian wild rice and the warmth of apricots, cinnamon and cloves are brightened with the zest of orange and the crunch of almonds in this great vegan main or side dish for meat lovers.

Scale

Ingredients

3 cups vegetable or chicken stock (divided)

1 cup orange juice (divided)

½ cup wild rice

2 Tablespoons olive oil or butter

1 small finely chopped onion

1 stalk finely chopped celery

1½ cups basmati rice

¾ cup dried apricots, sliced in strips

1½ teaspoons cinnamon

¼ teaspoon ground cloves

¼ teaspoon salt

½ cup chopped curly leaf parsley

¾ cup slivered almonds (set aside a few for garnish)

Zest of one orange

Instructions

  1. Bring 1 cup of the stock and ½ cup of the orange juice to boil in a small saucepan, add the wild rice, cover with a lid, reduce heat and simmer until the rice cracks and is tender – about 45 minutes. Meanwhile prepare the basmati rice.
  2. Heat another saucepan or the bowl of an Instapot or rice cooker and add the chopped onion and celery and cook until softened but not brown.
  3. Add the remaining stock and orange juice, bring to a boil and add the basmati rice. Close the lid, reduce the heat and cook 15 minutes then open the lid and add the apricots, cinnamon, cloves and salt. Continue cooking until the rice is done. Meanwhile prepare the almonds.
  4. Dry toast the almonds in a fry pan on medium heat, rotating the pan and watching continuously until they are golden. Remove from heat and set aside.
  5. Stir the wild rice into the basmati rice mixture, once both kinds of rice are cooked, and add the parsley followed by the almonds.
  6. Garnish with remaining almonds and orange zest.
  7. Enjoy with a side of green vegetables for a vegan or vegetarian dish or use it as a side dish with poultry, lamb or ham.

 

Keywords: wild rice pilaf

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