wild rice pilaf

Pilaf is a rice dish that is cooked in stock or broth, adding spices and meat or vegetables. I think quite similar to a fried rice, without the egg, obviously.
For this dish I cheated a bit and bought ready-to-eat wild rice that I added to my fried vegetables. This really saved me a lot of time that allowed me to focus on other things like dessert and a bottle of good red wine.

I used vegetables that I had in my fridge, making this a fairly ‘rule-free’ recipe. I don’t, however, suggest using root veggies here. Keep it simple with ingredients that cook fairly quickly, similar to stir fry vegetables.

A delicious side dish or light meal.

ingredients | serves 6 | easy
1/2 red onion, finely chopped
3 garlic cloves, chopped
250g cooked wild rice
2 carrots, julienne
2 zucchini, cubed
200g button mushrooms, quartered
1/3C slivered almonds, toasted
3T soy sauce
handful fresh parsley & coriander, finely chopped
1t ground cumin
1/2t ground coriander
2T olive oil
3T butter
1 spring onion, sliced (optional)

how to
In a large skillet, melt the olive oil & 1 tablespoon butter. Saute the onion & garlic until translucent. About 4 minutes. Add the ground cumin & coriander, stir and cook for 1 minute.
Add the remaining 2 tablespoons butter, zucchini & mushrooms and cook for about 6 minutes, stirring occasionally. Add the rice and julienne carrots, stir and cook for 5 minutes.
Add the soy sauce and almonds and cook for a further 3 minutes while stirring.
Stir the parsley & coriander through the rice mixture.

Garnish with sliced spring onion or coriander leaves.


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