Posted: 11/15/2012 10:51 AM
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Fruited Wild Rice Pilaf
Kowalski’s Culinary Director, Rachel Perron, prepares a dish using Minnesota’s State Grain – wild rice.
2 tbsp. Kowalski’s Extra Virgin Olive Oil, divided
1½ cups chopped celery
1 cup chopped yellow onion
2 cloves garlic, finely minced
1 cup Kowalski’s Wild Rice
4 cups vegetable or chicken stock
1½ tbsp. julienned fresh sage
1 cup basmati rice
½ cup chopped dried apricots
¼ cup snipped dried cherries
¼ cup dried cranberries
½ cup chopped pecans, toasted
¾ tsp. kosher salt
½ tsp. Kowalski’s Coarse Ground Black Pepper
In 6 qt. saucepan, heat 1 tbsp. oil over medium-high heat. Add celery, onion, garlic and wild rice to the pan; sauté until vegetables are nearly translucent and rice is softened slightly (about 4 min.). Add stock and sage; bring to a boil. Reduce heat; cover and simmer 35 min. Stir in basmati rice; increase heat to bring pot to a boil. Reduce heat; simmer covered, until liquid is absorbed (about 20 min.). Remove from heat; let stand covered 10 min.
Drizzle with remaining oil; stir in remaining ingredients.
Good to Know:
- Kowalski’s Wild Rice is hand harvested lake rice from Deer Lake, Minnesota. Look for it in the Grocery Dept.
- Toast nuts in a dry sauté pan on low heat just until fragrant and faintly darkened (3-5 min.).