Wild Rice and Apple Pilaf
I’m a big fan of wild rice and always trying to find new ways to serve it. There are countless Wild Rice Casserole recipes, but they seem to follow the same theme. I like this total departure from the ordinary, with a nod to tradition with the carrot, celery, and onion, but then it does an about-turn by adding apples, cranberries, and walnuts to become this wonderful, colorful, and flavorful side dish. It will soon become one of your Harvest Time favorites.
1 cup wild rice
1/2 onion, quartered
1 carrot, peeled and quartered
1 stalk celery, quartered
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 teaspoons red wine vinegar
4 teaspoons shallots, chopped fine
2 1/2 tablespoons dried cranberries
2 apples, peeled, cored and diced small
2 1/2 tablespoons chopped walnuts, toasted
2 teaspoons parsley
4 teaspoons scallions, chopped fine
Place the rice in a large saucepan. Add the onion, carrots and celery. Sprinkle in the salt and pepper. Cover completely with water (following directions on your package of wild rice). Place the saucepan over high heat and bring the water to a rapid boil. Once boiling reduce the heat to medium low and cook 45 minutes or until the rice and vegetables are tender and the rice is nice and fluffy. Drain the water from the rice. Place the rice and vegetables in a large bowl. Pour in the olive oil and wine. Add the shallots, cranberries, apples and walnuts. Sprinkle with the parsley and scallions. Toss to incorporate the ingredients together well. Serve warm.