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.

To Serve:
Drizzle with remaining oil; stir in remaining ingredients.                                   

Serves 12.                                                                                           

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.).