Description
A comforting wild rice pilaf featuring crunchy hazelnuts and sweet dried apricots, perfect for autumn gatherings.
Ingredients
Scale
- 1 cup wild rice
- 1/2 cup hazelnuts, toasted and chopped
- 1 cup dried apricots, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons fresh thyme or rosemary, chopped
- 2 tablespoons butter or olive oil
Instructions
- Rinse the wild rice under cold water in a fine-mesh sieve.
- Toast the hazelnuts in a dry skillet over medium heat for about 5 minutes until golden and fragrant. Chop coarsely.
- Heat butter or olive oil in the skillet. Sauté diced onion until soft, about 5 minutes, then add minced garlic and fry for an additional minute.
- Add the rinsed wild rice to the pan, stir to coat, and pour in vegetable broth. Bring to a gentle boil, then reduce heat, cover, and simmer for 40 to 45 minutes until tender.
- Fold in hazelnuts, dried apricots, fresh herbs, and season with salt and pepper to taste.
- Transfer to a serving dish and garnish with extra hazelnuts and herbs if desired.
Notes
Rinse the rice well and use vegetable broth for added flavor. Feel free to get creative with herbs and substitutions.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: wild rice, pilaf, hazelnuts, apricots, vegetarian recipe