Pilaf divoké rýže s brusinkami a pekanem
Divoká rýže se ožení s pekanem a sušenými brusinkami v aktualizovaném pilafu.
Zdroj: Martha Stewart Living, listopad 2009
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26.04.2023 @ 23:10
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Wild rice marries pecans and dried cranberries in an updated pilaf. Source: Martha Stewart Living, November 2009
Serving
Ingredients
2 tablespoons extra-virgin olive oil
1 shallot, finely chopped (1/4 cup)
1 cup wild rice
3 cups homemade or low-sodium store-bought chicken stock
1/2 cup pecans
1/4 cup dried cranberries
1/4 cup golden raisins, roughly chopped
2 tablespoons chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper
Instructions
1. Heat oil in a medium saucepan over medium heat. Add shallot and cook, stirring occasionally, until tender, about 3 minutes. Add rice and cook for 1 minute. Add chicken stock and bring to a boil. Reduce heat and simmer, covered, until rice is tender and begins to split, 45 to 50 minutes. Drain excess liquid. Transfer to a bowl.
2. While rice is cooking, preheat oven to 400 degrees. Spread pecans on a baking sheet and toast until fragrant and browned, about 8 minutes. Let cool. Fry pear.
3. Add toasted nuts, cranberries, raisins, and parsley to rice. Season with salt and pepper. Serve warm or at room temperature.
Cooks Notes
This dish is best on the day its made, but can be prepared several hours ahead. Let stand at room temperature until ready to serve.