|Wild Rice Pilaf|
Even without the turkey, it turned out quite tasty and we ate it for days, first as a side dish at dinner. The leftovers made a terrific lunch served at room temperature and tossed with pieces of lettuce.
I cooked the rice mix in brewed green tea, just for the kick of it. But you can substitute water or broth as cooking liquid for the rice.
Recipe: Tea-Infused Wild Rice Pilaf
3 cups lightly salted water
4 tea bags
1 ½ cups wild rice mix (wild and other rice, boxed)
2 T canola oil
1 leek, chopped
1 shallot, minced
2 cloves garlic, minced
Salt and black pepper, to taste
½ c chopped pecans
½ c dried cranberries
2 T olive or sesame oil, or one tablespoon of each
¼ cup chopped fresh herbs (tarragon and parsley are nice)
1 – 2 cups bite-size pieces of turkey or chicken (optional)
1. In a medium saucepan, bring the salted water to a boil. Turn off the heat, add the teabags and steep for 5 minutes. Remove the teabags and bring the water back to the boil.
2. Stir in rice, cover and reduce heat to simmer. When rice is tender (about 12-15 minutes), remove from heat and drain off any excess moisture (rice should be fairly dry). Set aside.
3. While the rice is cooking, heat the canola oil in a large frying pan over medium-high heat. Add leek, shallot and garlic, reduce heat to medium and cook, stirring, for 2-3 minutes, until vegetables begin to tenderize.
4. Add rice to the frying pan and stir until heated, about 3-4 minutes. Season with salt and pepper to taste.
5. Stir in pecans, cranberries, oils and herbs. Add turkey or chicken, if using, and stir well. Remove to a serving dish or spoon onto plates.