Wild Rice And Black Walnut Pilaf Recipes

WILD RICE AND WALNUT PILAF

Wild Rice and Walnut Pilaf image

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

Ingredients

1 teaspoon butter
1/4 cup finely chopped onion
2 1/2 cups water
3/4 cup long-grain brown and wild rice mix (such as Lundberg's)
1/2 teaspoon salt, divided
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon fresh lemon juice
1 teaspoon olive oil
2 tablespoons chopped walnuts, toasted

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 AND BLACK WALNUT PILAF

Wild Rice and Black Walnut Pilaf image

Categories Rice Walnut Wild Rice

Yield serves 4

Number Of Ingredients 10

Ingredients

1 cup wild rice, well rinsed
1 tablespoon unsalted butter
1/2 yellow onion, chopped
1 cup assorted fresh wild mushrooms, stemmed and sliced
2 celery stalks thinly sliced
3 cups chicken stock (page 91) or water
1/4 cup dried currants or dried cranberries
Salt
1 cup black walnuts, coarsely chopped
1/2 cup chopped green onions, green parts only, for garnish

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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