Real Recipes From Real Home Cooks ®

wild rice pilaf with porcini,cranberries & almonds

a recipe by
Francine Lizotte
Surrey South, BC

This Wild Rice Pilaf with Porcini, Cranberries and Toasted Almonds is an elegant dish to serve for special occasion! It goes well with so many different proteins..

serves 4 servings
prep time 10 Min
cook time 1 Hr
method Stove Top

Ingredients For wild rice pilaf with porcini,cranberries & almonds

  • 3/4 c
    wild rice
  • 2 1/4 c
    low-sodium chicken broth, divided
  • 2 Tbsp
    butter, divided
  • 1/2 oz
    dried porcini, soaked in water for 30 minutes
  • 1/3 c
    slivered almonds, toasted
  • 3/4 c
    basmati rice, rinsed and drained
  • 1/4 c
    red onions, finely chopped
  • 1 lg
    clove garlic, pressed
  • 1/4 c
    dry white wine
  • 1/3 c
    dried cranberries
  • 1 pinch
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 1 pinch
    ground himalayan sea salt, or to taste
  • 1 Tbsp
    fresh parsley, chopped

How To Make wild rice pilaf with porcini,cranberries & almonds

  • 1
    In a medium pot, combine wild rice, ¾ cup chicken broth and 1 tbsp. butter; bring to a boil, cover, reduce heat to a simmer and cook for 40 minutes.
  • 2
    Place porcini in a small bowl, add enough water to cover and soak for 30 minutes. In a small skillet on medium heat, toast almonds; remove from the heat and set aside. Place basmati rice in a fine sieve over a bowl and rinse until water is no longer cloudy; let it drain. After 30 minutes, drop porcini in a fine sieve and let it drain.
  • 3
    After 40 minutes, add basmati to wild rice. Pour the remaining broth (1 ½ cups), give a good stir and bring to a boil. Cover, reduce heat to a simmer and cook for 15 minutes.
  • 4
    In another pot over medium heat, add butter. When melted, add onion and sauté for 2 minutes. Add porcini, making sure to leave dirt behind, and garlic; sauté for 1 minute. Pour in white wine and cook until almost evaporate; stir and remove from the heat.
  • 5
    When rice is cooked, add porcini mixture, cranberries and toasted almonds; season with freshly ground black pepper and sea salt. Give a good stir, cover, remove from the heat and let the rice rest for 5 minutes before serving. For the final touch, sprinkle chopped parsley for each bowl.
  • 6
    To view this recipe on YouTube, click on this link >>>>