Almond Wild Rice Pilaf Recipe
Have you ever studied the rice section of a grocery store??
A person can get lost in that aisle looking at all the 'rice possibilities.' There's the big bags of white rice that are broken down into types...Jasmin, long grain, etc..
Then you have the easy-t0-go rice section that has everything from Mexican rice to New Orleans dirty rice. How in the world can one make the right decision with so many choices out on the market? I was in there the other day getting ingredients for this particular recipe and it really blew my mind how many different 'rice' flavors and types there were.
My family normally eats just plain, white rice. However, I wanted to jazz things up a bit this past weekend so I made this side dish to go along with our chicken dinner.
This recipe does require an easy-to-go box of rice, however, it's the fresh veggies and chicken broth that make it POP.
It makes a great compliment to any dinner dish out there. We enjoyed it so much that husband man went back for seconds. When that happens, I know I found a winner ;)
Almond Wild Rice Pilaf
(serves 6-8)
Ingredients:
- 1 cup diced celery
- 1 cup diced onion
- 8 oz. white mushrooms, sliced
- 1/4 cup unsalted butter
- 1 (8 oz.) package wild rice with seasoning packet (NOT the instant rice version...we used the Rice-a-Roni 30 minute kind)
- 1 (14.5 oz) can chicken broth
- salt and pepper to taste
- 1/3 cup chopped and toasted almonds (not pictured)
Directions:
1. In a large saucepan on medium-high heat, saute' the celery, onion, and mushrooms in the butter until tender.
2. Add wild rice with packet and saute' for 3 minutes.
3. Add the chicken broth, turn down heat, put lid on, and let simmer for 30 minutes or until rice is soft and tender.
4. Serve with toasted almonds and season with salt/pepper to taste.
***Libby's Notes: We had almonds with ours, however, I forgot to photograph them in the pictures. Rest assured though, the dish is wonderful with them! Also, if you aren't a fan of pre-made seasonings, only use half of the packet.***
Recipe Source: Adapted from the cookbook: At Our Table, Favorite Recipes to Share with the People you Love