recipe
Wild Rice Pilaf
by Brava Chef Erin
About this Recipe
This Wild Rice Pilaf is the perfect side dish for your Thanksgiving table or any weeknight dinner. This recipe uses chopped pecans, but feel free to use any tree nut you have on hand instead -- Chef Erin loves almonds or hazelnuts. To make this dish vegetarian-friendly, simply use vegetable broth instead of chicken broth.
Ingredients
- 2.0 wild rice medley
- 4.0 cups unsalted chicken broth
- 3.0 tablespoons butter, cut into pieces
- 0.3333333333333333 cups chopped green onions
- 0.25 cups pecans, chopped
- 0.25 cups Italian parsley, chopped
- 0.25 cups dried cranberries
- kosher salt and black pepper
Equipment
Brava Chef's Pan
fine-mesh strainer
fork
Nutrition Information
Allergens: None
Instructions
-
1
Prep rice
- In fine mesh strainer rinse wild rice under running water. Drain rice well.
- Spread rice evenly across bottom of Brava Chef’s Pan.
- Pour chicken broth over rice. Stir in 1 teaspoon of kosher salt. Make sure all rice grains are submerged.
-
2
Cook rice
- Cover Chef’s Pan with lid.
- Slide Chef’s Pan, covered, into top shelf. Press green button to begin cooking.
-
3
Finish preparing pilaf
- Carefully remove Chef’s Pan.
- Stir in butter until melted.
- Stir in green onions, pecans, parsley and dried cranberries. Season with kosher salt and black pepper to taste.
-
4
Finish & serve
- Fluff rice with fork and serve.