Wild Rice Pilaf Recipe

This weeks recipe was a wild rice pilaf. The goal is to get your feet wet when it comes to cooking. You will learn how to cook rice and get the opportunity to try out a few different cutting techniques. The recipe itself isn't very tricky and will only take about an hour to make giving roughly 4 servings.

Pilaf served with a side salad!

The utensils you are going to need for this recipe are:

• Saucepan
• Cutting board
• Knife
• Mixing spoon

The ingredients you are going to need are:

• 2 tablespoons extra-virgin olive oil
• 2 sprigs fresh thyme
• 1 cup whole wild rice
• 2 cups low-sodium chicken broth
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1/2 cup thinly sliced green onions (optional)
• 1 tablespoon slivered almonds (optional)
• Freshly ground black pepper

Unfamiliar with any cutting techniques from above? Check out a previous post on cutting techniques HERE

Here are the cooking steps:

1. Heat the olive oil in a small saucepan over medium heat. Add the chopped onion and garlic, and sauté, for about 2 minutes. 
2. Add the wild rice to the saucepan and cook, stirring with a wooden spoon until lightly toasted. This should take about 1 minutes. 
3. Add the carrot and celery and cook until softened. 
4. Stir in the chicken broth bringing it to a boil. Once boiling reduce heat to a rapid simmer and cover. Then allow to cook for about 20 minutes or until the rice is tender.
5. Remove from the heat and scatter the scallions and almonds (if desired) over the surface. Fluff with a fork and remove the herb sprigs before serving.
6. Season with black pepper to taste

This recipe was adapted from a recipe found here from the Food Network.

Feel free to leave to leave any questions or comments below!