Best Wild Rice And Walnut Pilaf Recipes

Wild Rice and Walnut Pilaf image

Provided by dicentra

Categories Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

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 image

Yield serves 4

Number Of Ingredients 10

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.