Pilaf with Two Types of Rice, Cranberries, and Pecans
Main Dishes • Italian
Description
Pilaf with Two Types of Rice, Cranberries, and Pecans
Ingredients
- Chicken Broth 2 cups
- Bay leaves 2 pieces
- Wild rice 1 cup
- Thyme 0 oz
- Unsalted butter 3 tablespoons
- Carrots 2 pieces
- Onion 1 head
- Long-Grain Rice 1½ cups
- Dried Cranberries 5 oz
- Pecans 5 oz
- Parsley 0 oz
- Salt 1½ teaspoons
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Rinse both types of rice well and dry. In a pot, pour in the broth, add half of the thyme sprigs, the bay leaves, and bring to a boil. Then add the wild rice and bring to a boil again. Cover with a lid and cook on low heat for about 35-40 minutes, until the rice is tender and has absorbed most of the liquid. Drain the remaining liquid, remove the bay leaves and thyme. Cover with a lid and set aside.
Step 2
Meanwhile, melt the butter in a large pot over medium heat. Add the finely chopped carrots, onion, and salt. Cook until the vegetables are soft, about 5 minutes. Then add the second type of rice and sauté for 3 minutes until its tips become transparent. Pour in 2¼ cups of water, add the cranberries and the remaining thyme. Bring to a boil, cover with a lid, and reduce the heat. Cook until the rice absorbs the water and becomes tender, about 17 minutes. Then remove the pot from the heat and let the rice sit for 10 minutes. Remove the thyme and fluff the rice with a fork.
Step 3
Toast the nuts in a dry skillet for 5 minutes, then chop them. In a large bowl, combine both types of rice, the nuts, and chopped parsley. Season with pepper and, if needed, more salt.
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