Recipe

Fruited Wild Rice Pilaf

Ingredients
2 tbsp. Kowalski's Extra Virgin Olive Oil, divided
1 ½ cups chopped celery
1 cup chopped yellow onion
1 cup Kowalski's Wild Rice
2 cloves garlic, finely minced
4 cups gluten-free vegetable or chicken stock*
1 ½ tbsp. julienned fresh sage
1 cup basmati rice
½ cup chopped pecans, toasted
½ cup chopped dried apricots
¼ cup chopped dried cherries
¼ cup dried cranberries
¾ tsp. kosher salt
½ tsp. freshly ground Kowalski's Black Peppercorns
Directions

In a 6 qt. saucepan, heat 1 tbsp. oil over medium-high heat. Add celery, onion, wild rice and garlic to the pan; sauté until vegetables are nearly translucent and rice is softened slightly (about 4 min.). Add stock and sage; bring to a boil. Reduce heat; cover and simmer for 35 min. Stir in basmati rice; increase heat to bring pot to a boil. Reduce heat; simmer, covered, until liquid is absorbed (about 20 min.). Remove from heat; let stand, covered, for 10 min. Drizzle with remaining oil; stir in remaining ingredients.

*When vegetable stock is used, this recipe is vegetarian and vegan.

Tasty Tip:

  • We recommend Kowalski's Cultivated Long-Grain Wild Rice for this recipe, but our Cracked Wild Rice will also work.