Brown and Wild Rice Pilaf with Dried Cherries and Scallions
Earthy wild rice and fragrant brown basmati rice are cooked in chicken stock then tossed with tart dried cherries that plump up in the steam from the rice, scallions, and loads of fresh herbs. This is perfection with fish, chicken, pork, beef and venison.
Inspired by "Ultimate The Rice Cooker Cookbook" by Beth Hensperger
Ingredients
- 3/4 cup wild rice
- 1 cup brown basmati rice
- 4 1/4 cups chicken or vegetable stock
- 1/2 teaspoon salt
- 1 cup dried cherries
- 5 green onions trimmed then thinly sliced
- 1/4 cup fresh cilantro can substitute parsley if you are averse to cilantro, roughly chopped
- 2 tablespoons fresh parsley roughly chopped
- 1/2 of a fresh jalapeno stem and seeds removed, finely diced
Instructions
Rice Cooker Instructions:
- Spray the rice cooker bowl with non-stick cooking spray or vegetable oil. Stir together the wild rice, brown basmati rice, stock, and salt. Close the rice cooker and start a "Brown Rice" cycle. When the cycle is complete, open the lid and quickly fluff the rice with a paddle or spoon. Scatter the cherries, green onions, cilantro, parsley, and jalapeno over the top, close the lid, and let steam for 10 minutes. When the 10 minutes have elapsed, use the rice paddle or spoon to toss the ingredients together. The cherries will have plumped slightly and the pilaf will smell very fragrant.
Stove top Instructions:
- Stir together the brown basmati rice, wild rice, stock, and salt in a heavy-bottomed 2 or 3 quart saucepan that has a tight fitting lid. Bring the mixture to a boil, stir twice, then cover tightly with the lid. Reduce the heat and simmer for 45 minutes (not lifting the lid!). When the time is up, open the lid, and quickly fluff the rice with a paddle or spoon. Scatter the cherries, green onions, cilantro, parsley, and jalapeno over the top, put the lid back on the pan, and let steam for 10 minutes. When the 10 minutes have elapsed, use the rice paddle or spoon to toss the ingredients together. The cherries will have plumped slightly and the pilaf will smell very fragrant.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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