Wild Rice and Cherry Pilaf
Per ServingWild Rice and Cherry Pilaf |
||
|---|---|---|
| Makes: 14 servings | ||
| Serving Size: 1/2 cup | ||
| Calories | 90 | |
| Fat | 2.5 | g |
| Saturated Fat | 0.3 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 15 | g |
| Fiber | 2 | g |
| Sugars | 3 | g |
| Cholesterol | 0 | mg |
| Sodium | 50 | mg |
| Potassium | 140 | mg |
| Protein | 3 | g |
| Phosphorus | 55 | mg |
| Choices: Starch 1, Fat 0.5 | ||
- Makes: 14 servings
- Serving Size: 1/2 cup
- Preparation Time: 10 minutes
- Cooking Time: 1 hour
Ingredients
| 1 | cup | wild rice, rinsed and drained |
| 1/4 | tsp. | sea salt |
| 1 | Tbsp. | olive oil |
| 1 | med. | onion, chopped |
| 2 | celery stalks, chopped | |
| 1 | large | carrot, peeled and diced |
| 1 | garlic clove, minced | |
| 2 | tsp. | minced fresh thyme |
| 2 | tsp. | minced fresh marjoram |
| 1/2 | cup | dried unsweetened cherries |
| 1/2 | tsp. | freshly ground black pepper |
| 1/4 | cup | minced fresh parsley |
| 1/4 | cup | toasted almond slivers |
Directions
- In a medium saucepan, bring 4 cups of water to boiling. Add the rice and salt and return to boiling. Lower the heat, cover, and simmer for about 1 hour, or until the rice is tender.
- Meanwhile, in a large skillet, heat the oil over medium heat. Sauté the onion for 7 to 8 minutes, until soft. Add the celery and carrots and sauté for 5 to 6 minutes. Add the garlic, thyme, and marjoram and sauté for 1 minute; set aside until the rice is cooked.
- Toss the cooked rice with the vegetable mixture. Stir in the cherries, pepper, parsley, and almonds. Serve warm or at room temperature.
