Cranberry Almond Wild Rice Pilaf

I was assigned Rice Pilaf this week..
It was the accompaniment for BT's Parmesan Chicken

I like lots of stuff in my rice, we were not having a salad, just yummy asparagus so I added stuff I had in the fridge!

2 cups wild rice (12 ounces)
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic
1 cup chopped mushrooms
3 cups chicken broth
4 cups water
2 teaspoons unsalted butter
1 cup sliced almonds (3 1/2 ounces)
1/4 cup dried cranberries
1 teaspoon poultry seasoning
1/2 teaspoon Old Bays seasoning
1 teaspoon salt
1/4 teaspoon black pepper
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Preparation
Rinse rice in a large sieve under cold water, then drain. Heat oil in a 5-quart heavy pot over moderate heat until hot but not smoking, then cook onion and garlic, stirring occasionally, until golden, about 5 minutes. Add rice and cook, stirring, until fragrant, about 3 minutes. Stir in broth and water and bring to a boil. Reduce heat to low and simmer, covered, until rice is tender (grains will split open), 1 to 1 1/4 hours. Drain well in sieve and transfer to a bowl.

While rice is cooking, melt butter in a 10-inch skillet over moderate heat until foam subsides, then cook almonds, stirring, until golden, about 3 minutes.

Add almonds,cranberries,seasonings, salt, and pepper to rice and stir gently to combine.



Sorry, I forgot to take a pic!

2011

Sam,
You inspire me to share recipes from our Tuesday note Dinners at work.

First Dinner, This week. menu TBD