This recipe is straight from Martha Stewart's website. My mom made it on Christmas day and I went crazy for it! She also make a cranberry walnut bread that was amazing. I still have to get the recipe form her on that one. So here's the rice:
INGREDIENTS:
2 Tbsp olive oil
1 shallot, finely chopped (you can use a regular onion instead, about 1/4 cup)
1 cup wild rice
2 1/2 cups chicken broth
1/2 cup pecans
1/4 dried cranberries
1/4 cup golden raisins (optional)
salt & pepper
1. Heat oil in a medium sauce pan over med. heat. Add shallot or onion and cook until translucent. Add rice and cook for 1 minute. Add chicken broth and bring to a boil. Reduce heat, and simmer covered until rice is tender and starting to burst about 45-50 min. Transfer rice to a large skillet and add cranberries and raisins. Cover and stir occasionally until cranberries and raisins are soft and warm, about 5-7 min.
2. While rice cooks heat oven to 400. Arrange pecans on a rimmed baking sheet and toast until browned and fragrant, about 8 min. Let cool and coarsely chop. Add toasted pecans, and salt & pepper to rice. Serve hot with your favorite meat dish.
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