This simple pilaf recipe lets you combine your favorite long-grain variety with Canoe Wild Rice. Whether on its own or as a side dish, it just might become the bright spot in your family’s dinner rotation.
Posted in: Main Course
- 1 Cup Cooked Wild Rice
- 1 Cup Uncooked Long-Grain Brown, White, or Basmati Rice
- About 2 1/2 Cups Chicken Stock
- 1/2 Cup Shredded Carrots
- 1/2 Cup Dried Cranberries
- 1 Tablespoon Extra Virgin Olive Oil or Butter
- 1 Teaspoon Salt
- 1/2 Teaspoon Ground Cumin
- 1/4 Teaspoon Ground Turmeric
- 1/4 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Black Pepper
- Read instructions for the type of long-grain rice you’re using and adjust the chicken stock if needed (water can also be used).
- Set cooked wild rice and dried cranberries aside.
- In a large saucepan, combine all ingredients except for the cooked wild rice and the dried cranberries—mix and cover.
- Proceed with the cooking instructions for the type of long-grain rice you’re using.
- After the rice is cooked through and most of the liquid has been absorbed, add the cooked wild rice and dried cranberries and heat through.
- Serve hot and enjoy!