Rhubarb Wild Rice Pilaf recipe
All Recipes Side Dish Rice Side Dish Recipes Pilaf
Ingredients
- ¼ cup almonds 2 tablespoons olive oil 1 cup chopped sweet onion 2 cloves garlic, minced 2 cups chopped rhubarb ½ cup white wine ½ cup golden raisins 1 teaspoon ground cinnamon ¼ teaspoon cayenne pepper 2 tablespoons honey 1 tablespoon low-sodium soy sauce 1 cup cooked wild rice 1 cup cooked long-grain white rice
Nutrition Info
- 234 caloriescarbohydrate: 35.6 gcholesterol: : -fat: 7.9 gfiber: 3.2 gprotein: 4.4 gsaturatedFat: 0.9 gservingSize: -sodium: 95.8 mgsugar: 15.2 gtransFat: : -unsaturatedFat: : -
Directions Rhubarb Wild Rice Pilaf
Directions
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Preheat oven to 400 degrees F (200 degrees C). Spread almonds onto a baking sheet.
Toast almonds in preheated oven until golden and fragrant, 7 to 10 minutes.
Heat oil in a large skillet over medium-high heat. Saute onion in hot oil until just translucent, 5 to 7 minutes. Add garlic and saute until fragrant, about 1 minute. Mix rhubarb into onion and garlic and saute until slightly softened, about 2 minutes more.
Stir wine wine, raisins, cinnamon, and cayenne pepper into rhubarb mixture, cover the skillet with a lid, reduce heat to medium-low, and simmer until rhubarb is tender to the bite but still firm, 5 to 8 minutes. Add honey and soy sauce, stir.
Mix wild rice and white rice into the rhubarb mixture, cook and stir until rice is heated through. Top with toasted almonds.