Basmati & Wild Rice Pilaf
This pilaf, studded with dried cranberries, currants, and pine nuts is often described as "jeweled rice."
Prep Time: 10M
Cooking Time: 50M
Serves: serves 6
Dairy, egg, gluten, & nut free
- 41/4 cups chicken or vegetable stock
- 1/2 cup wild rice
- 2 tbsp flavorless nut-free oil
- 1 onion, finely chopped
- 1 celery stalk, finely chopped
- 1 cup white basmati rice, washed and drained
- leaves from 2 sprigs of fresh thyme
- 1 bay leaf
- 3 tbsp currants
- 2 tbsp dried cranberries
- 2 tbsp chopped fresh parsley
- 3 tbsp pine nuts, toasted
- salt and freshly ground black pepper
- Put 11/4 cups of the stock in a saucepan, bring to a boil and add the wild rice.
- Cover and reduce the heat to low and simmer for 45-50 minutes until the rice is just tender and has absorbed the liquid (it will still have a nutty texture). If necessary, remove the lid and boil rapidly for a few minutes to evaporate the last of the stock.
- Meanwhile, heat the oil in a separate saucepan and fry the onion and celery until softened but not browned, 3 minutes.
- Add the basmati rice and stir until the grains are evenly coated and glistening. Stir in the thyme leaves. Add the remaining stock and bring to a boil. Reduce the heat to low, add the bay leaf, currants, and cranberries and cover and simmer very gently until the rice is tender and the water has been absorbed (about 10-12 minutes).
- Remove from the heat. When the wild rice is cooked, add to the basmati with the parsley and pine nuts. Season to taste and fluff with a fork.
- Tip into a warmed serving dish and serve immediately.
- Watch out for pine nuts, also known as pine kernels, which may not be tolerated by some people who are allergic to nuts. Omit if necessary. If using a bouillon cube, make sure that it is dairy free and/or gluten free as necessary.
- If you prefer, use a good pat of butter or dairy-free spread to cook the onions.
Excerpted from Allergy-Free Cookbook.
Copyright © 2009 Dorling Kindersley Limited.
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