Friday, April 10, 2009

Wild Rice Pilaf with Pecans and Dried Cranberries

Wild Rice Pilaf with Pecans and Dried Cranberries Serves 6 to 8 Wild rice goes quickly from tough to pasty, so begin testing the rice at the 35-minute mark and drain the rice as soon as it is tender. 1 ¾ cups low-sodium chicken broth 2 bay leaves 8 sprigs thyme, divided into 2 bundles, each tied together with kitchen twine 1 cup wild rice, rinsed well in strainer and picked over 1 ½ cups long-grain white rice 3 tablespoons unsalted butter 1 medium onion, chopped fine (about 1 ¼ cups) 1 large carrot, chopped fine (about 1 cup) Salt ¾ cup sweetened or unsweetened dried cranberries ¾ cup pecans, toasted in small dry skillet over medium heat until fragrant and lightly browned, about 6 minutes, then chopped coarse 1 ½ tablespoons minced fresh parsley leaves Ground black pepper 1. Bring the chicken broth, ¼ cup water, bay leaves, and 1 bundle thyme to a boil in a medium saucepan over medium-high heat. Add the wild rice, cover, and reduce the heat to low; simmer until the rice is plump and tender and has absorbed most of the liquid, 35 to 45 minutes. Drain the rice in a mesh strainer to remove excess liquid. Return the rice to the now-empty saucepan; cover to keep warm and set aside. 2. While the wild rice is cooking, place the white rice in a medium bowl and cover with 2 of inches water; gently swish the grains to release excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat about 5 times, until the water runs almost clear. Drain the rice in a mesh strainer. 3. Heat the butter in a medium saucepan over medium-high heat until foam subsides, about 2 minutes. Add the onion, carrot, and 1 teaspoon salt; cook, stirring frequently, until softened but not browned, about 4 minutes. Add the rinsed white rice and stir to coat the grains with the butter; cook, stirring frequently, until the grains begin to turn translucent, about 3 minutes. Meanwhile, bring 2 ¼ cups water to a boil in a small saucepan or a microwave. Add the boiling water and the second thyme bundle to the rice; return to a boil, then reduce the heat to low, sprinkle the cranberries evenly over the rice, and cover. Simmer until all of the liquid is absorbed, 16 to 18 minutes. Off the heat, fluff the rice with a fork. 4. Combine the wild rice, white rice mixture, toasted pecans, and parsley in a large bowl; toss with a rubber spatula until the ingredients are evenly mixed. Adjust the seasonings with salt and pepper to taste; serve immediately. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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