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Wild-Rice-and-Quinoa Pilaf With Pecans, Green Onions, and Dried Cranberries
Provided by: Chef Andrew Carmellini
Ingredients2 cups wild rice
3 cups chicken broth (or vegetable broth or water)
1/2 large red onion, diced small
2 bay leaves
2 cups quinoa
1 cup pecans
2 Earl Grey tea bags (or 1 tsp. loose Earl Grey tea in a tea ball)
1 cup dried cranberries
4 tbs. whiskey
4 green onions, chopped fine
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 tbs. butter (optional)
InstructionsAdd the wild rice, 1 1/2 cups broth, red onion, and bay leaves to a large saucepan, and bring to a simmer over medium-high heat for about 2 minutes. Cover, and reduce the heat to low. Cook for about 20 minutes, stirring occasionally, until the rice soaks up all the liquid. Then remove from the heat, and let it sit, covered tightly, for 5 minutes.
Meanwhile, in a small saucepan, add the quinoa and 1 1/2 cups broth, and cook the same way as the rice for about 10 minutes.
Roast the nuts in a small pan over low heat, tossing them around occasionally, for about 10 minutes or until brown. Roughly chop the toasted nuts with a large kitchen knife.
Put the tea bags and cranberries in a bowl, and pour 1/2 cup boiling water over the top. Add the whiskey, and steep for 4 minutes while the tea brews, then remove the tea bags and continue steeping the cranberries until they plump up (about 15 minutes).
When the rice is ready, discard the bay leaves. Add the cranberries and 1/4 cup of their liquid to the rice, along with the nuts, green onions, salt, pepper, and the quinoa. Add butter (optional), and mix everything together. Transfer the pilaf to a large serving dish, and serve. (Published 2011)