When I was a kid, I would only eat white rice with butter and soy sauce. If there was a hint of a different color in my rice, I wouldn’t touch it. You can’t tell that I was a picky eater growing up.
Now, when I cook rice, I try to make it interesting and sneak in some vegetables, hoping that my daughter (who I am pretty sure is going along the same picky route as I did) won’t notice. This dish is a personal favorite. I love the taste and crunch of the toasted almonds and the wonderful color the carrots add. Don’t be intimidated by the long directions, this dish actually comes together reasonably fast.
Wild Rice Pilaf
- 2 cups low-sodium chicken broth (or vegetable)
- 2 bay leaves
- 2 teaspoons thyme
- 1 cup wild rice, rinsed and drained
- 2 Tablespoons olive oil
- 2 carrots, peeled and chopped fine
- 1 onion, minced
- salt and pepper
- 1 1/2 cups long-grain white rice, rinsed and drained
- 2 1/4 cups water
- 3/4 cup almonds, toasted and chopped
- 2 teaspoons dried parsley
- 2 scallions, thinly sliced
- 1 teaspoon fresh lime juice
Bring the broth, bay leaves and 1 teaspoon thyme to a boil in a medium saucepan. Add the wild rice and bring to a simmer. Reduce the heat to low, cover, and continue to simmer until the wild rice is tender and has absorbed most of the liquid, 35-40 minutes. Drain the rice, discarding the bay leaves. Return the wild rice to the pot and cover to keep warm.
While the rice cooks, heat 2 tablespoons of the oil in a large saucepan over medium heat until shimmering. Add the carrots, onion, and 1/2 teaspoon salt and cook, stirring occasionally until the vegetables are softened, 5-7 minutes.
Stir in the white rice and cook, stirring often, until the edges of the grains begin to turn translucent, about 3 minutes. Stir in the water, and remaining 1 teaspoon thyme, and bring to a simmer. Reduce the heat to low, cover, and continue to simmer until the rice is tender and the water is absorbed, 16-20 minutes.
Remove the pot from the heat and lay a clean folded kitchen towel underneath the lid. Let sit for 10 minutes, then fluff the rice with a fork.
Combine the cooked wild rice and white rice, almonds, parsley, and scallions in a large serving bowl. Drizzle with the lime juice and toss to combine. Season with salt and pepper to taste and serve.
Source: Adapted from The America’s Test Kitchen Healthy Family Cookbook