Wild Rice And Black Walnut Pilaf Recipes
WILD RICE AND WALNUT PILAF
Make and share this Wild Rice and Walnut Pilaf recipe from Food.com.
Provided by dicentra
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a small saucepan over medium heat. Add onion; cook 3 minutes, stirring frequently.
- Stir in water, rice, and 1/4 teaspoon salt; bring to a boil.
- Cover, reduce heat, and simmer 40 minutes or until liquid is absorbed.
- Remove from heat; stir in 1/4 teaspoon salt, parsley, chives, juice, and oil. Sprinkle each serving with walnuts.
Nutrition Facts : Calories 47.9, Fat 4.5, SaturatedFat 1, Cholesterol 2.5, Sodium 301.9, Carbohydrate 2, Fiber 0.5, Sugar 0.6, Protein 0.8
WILD RICE PILAF
Steps:
- Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.
- Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper. Taste for seasonings and serve hot.
WILD RICE AND BLACK WALNUT PILAF
Steps:
- Place the rice in the slow cooker.
- Place a large sauté pan over medium-high heat and add the butter. Add the onion, mushrooms, and celery and sauté for about 5 minutes, until soft. Transfer to the slow cooker and add the water and currants. Cover and cook on low for 2 1/2 to 3 hours, until the rice just starts to burst open. Do not overcook or the rice will get mushy. Season to taste with salt.
- Preheat the oven to 350°F. Spread the walnuts in an even layer on a baking sheet. Cook for about 10 minutes, until toasted.
- Divide the pilaf among plates and serve warm, garnished with the walnuts and green onions.
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