Wild-Rice Pilaf med Cranberries og Pecans
Vild ris gifter sig med pekannødder og tørrede tranebær i en opdateret pilaf.
Kilde: Martha Stewart Living, november 2009
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Cooks Notes
Denne skål er bedst den dag den er lavet, men kan forberedes et par timer fremad. Lad stå ved stuetemperatur, indtil du er klar til at betjene den.
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. 6 servings. Ingredients: 2 tablespoons extra-virgin olive oil, 1 shallot, finely chopped (1/4 cup), 1 cup wild rice, 3 cups homemade or low-sodium chicken broth, 1/2 cup pecans, 1/4 cup dried cranberries, 1/4 cup golden raisins, coarsely chopped, 2 tablespoons chopped fresh flat-leaf parsley, coarse salt and freshly ground pepper. Directions: 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 broth and bring to a boil. Reduce heat and let simmer, covered, until rice is tender and begins to pop, 45 to 50 minutes. Drain excess liquid. Transfer to a bowl. 2. While rice cooks, preheat oven to 400 degrees. Arrange pecans on a rimmed baking sheet and toast until browned and fragrant, about 8 minutes. Let cool. Coarsely chop pecans. 3. Add toasted pecans, cranberries, raisins, and parsley to rice. Season with salt and pepper. Serve hot or at room temperature. Cooks Notes: This dish is best the day its made but can be prepared a few hours ahead. Let stand at room temperature until ready to serve.