WILD RICE PILAF WITH PORCINI,CRANBERRIES & ALMONDS

Wild Rice Pilaf with Porcini,Cranberries & Almonds image

Provided by Francine Lizotte

Time 1h10m

Number Of Ingredients 13

3/4 c wild rice
2 1/4 c low-sodium chicken broth, divided
2 Tbsp butter, divided
1/2 oz dried porcini, soaked in water for 30 minutes
1/3 c slivered almonds, toasted
3/4 c basmati rice, rinsed and drained
1/4 c red onions, finely chopped
1 large clove garlic, pressed
1/4 c dry white wine
1/3 c dried cranberries
1 pinch freshly ground black pepper, or to taste (i always use mixed peppercorns)
1 pinch ground himalayan sea salt, or to taste
1 Tbsp fresh parsley, chopped

Steps:

1. In a medium pot, combine wild rice, ¾ cup chicken broth and 1 tbsp. butter; bring to a boil, cover, reduce heat to a simmer and cook for 40 minutes.
2. Place porcini in a small bowl, add enough water to cover and soak for 30 minutes. In a small skillet on medium heat, toast almonds; remove from the heat and set aside. Place basmati rice in a fine sieve over a bowl and rinse until water is no longer cloudy; let it drain. After 30 minutes, drop porcini in a fine sieve and let it drain.
3. After 40 minutes, add basmati to wild rice. Pour the remaining broth (1 ½ cups), give a good stir and bring to a boil. Cover, reduce heat to a simmer and cook for 15 minutes.
4. In another pot over medium heat, add butter. When melted, add onion and sauté for 2 minutes. Add porcini, making sure to leave dirt behind, and garlic; sauté for 1 minute. Pour in white wine and cook until almost evaporate; stir and remove from the heat.
5. When rice is cooked, add porcini mixture, cranberries and toasted almonds; season with freshly ground black pepper and sea salt. Give a good stir, cover, remove from the heat and let the rice rest for 5 minutes before serving. For the final touch, sprinkle chopped parsley for each bowl.
6. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=YKsuXukxD60