Festive Holiday Pilaf
Celebrate the festive season with this vibrant Christmas Pilaf, featuring a mosaic of wild rice, cranberries, almonds, and rosemary. This fragrant dish combines sweet and savory flavors, perfect for holiday gatherings or as a side to your roasted turkey. The crunch of nuts and the burst of dried fruit make this pilaf a seasonal favorite that’s both hearty and wonderfully aromatic.
ingredients
- 1 cup wild rice
- 1 cup basmati rice
- 4 cups vegetable broth
- 1 cup dried cranberries
- ½ cup slivered almonds
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper, to taste
- 1 teaspoon cinnamon (optional)
- Fresh parsley, for garnish
steps
- 1.
Rinse wild and basmati rice under cold water until the water runs clear.
- 2.
In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
- 3.
Add the wild rice and basmati rice to the pot, stirring to coat with oil, cooking for about 3-4 minutes.
- 4.
Pour in vegetable broth, and add cranberries, almonds, rosemary, salt, pepper, and cinnamon (if using).
- 5.
Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes or until rice is tender and liquid is absorbed.
- 6.
Fluff the pilaf with a fork, taste for seasoning, and adjust if necessary.
- 7.
Transfer to a serving dish, garnish with fresh parsley, and serve warm.
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