Many of you are probably starting to plan your holiday menus. Whether you’re hosting family, attending a few parties or celebrating with a small group of friends, chances are there will be a lot of food involved. At least that’s how it is among my group of friends. Eric and I will be staying in Virginia for Christmas, but that doesn’t mean we won’t be cooking as much as we can (especially because, fingers crossed, our kitchen will be done!). Even though it will just be the three of us, I’m not letting that stop me from cooking something special for Christmas. The fact that it is just the three of us makes me want to make it extra special, know what I mean?
I’m still deciding what we’ll make Christmas Day, but there’s a good chance this wild rice pilaf will be on our menu. In our early days of cooking, Eric and I were obsessed with those packs of seasoned wild rice and made them quite frequently. This recipe for garlic rice pilaf has long been a favorite of mine, and I’m glad to have another one in the mix. I used a basic recipe for rice pilaf and made it my own by adding dried cranberries and roasted pistachios. The sweetness of the cranberries and the saltiness of the pistachios make them a wonderful match. I loved the flavor and texture they added to the rice, and I’m already imagining other ways I can change up this dish – maybe with shallot, lemon zest and thyme or something like butternut squash and pecans. With this basic recipe in my pocket, I’ll be making variations of it for every season.
As part of the Make it Yours campaign, Anolon has graciously offered the same Nouvelle Copper Stainless Steel 3.5-Quart Covered Saucepot I used for this recipe as a giveaway for one of my readers. I love my cookware from this line, so I can tell you this is a giveaway you don’t want to miss! Head on over to the giveaway page for your chance to win!
- COOK TIME:
- YIELD: 4-6 servings
2 tablespoons butter or olive oil
1 cup wild and basmati rice blend (or another wild rice blend)
3 cups chicken or vegetable broth
1 bay leaf
Salt and freshly ground black pepper
½ cup dried cranberries
⅓ cup roasted pistachios (salted or unsalted is fine)
1 tablespoon chopped fresh parsley, plus more for garnish
Melt the butter in a deep saucepan over medium heat. Once the butter has melted, add the rice and cook, stirring frequently, until fragrant and glossy, about 2 minutes. Stir in the broth, bay leaf and salt and pepper. Bring the mixture to a boil.
Cover the pot and reduce heat to low. Check the rice after 30 minutes. It’s done when it is puffed and tender, even if all the liquid hasn’t been absorbed. If the rice is not done, continue cooking, adding more liquid if necessary. If any liquid remains when the rice is done, drain if necessary.
When the rice has finished cooking, remove from heat and fluff with a fork. Stir in the dried cranberries. Recover for about 2 minutes to warm and plump the cranberries. Remove the bay leaf. Stir in the pistachios and parsley, then season with additional salt and pepper as needed.