RHUBARB WILD RICE PILAF
A new way to use rhubarb, it plays off the nutty flavor of wild rice. This makes an attractive, unexpected side for fish or poultry. It has become a requested holiday dish in our family.
Provided by BigShotsMom
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 234 calories, Carbohydrate 35.6 g, Fat 7.9 g, Fiber 3.2 g, Protein 4.4 g, SaturatedFat 0.9 g, Sodium 95.8 mg, Sugar 15.2 g
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Bellinzeema
[email protected]Overall, I thought this pilaf was a good recipe. It was easy to make, and it tasted good. I would definitely recommend it to others.
Safa Abdullahi
[email protected]The pilaf was good, but I think it would have been better with a different type of rice. I used brown rice, and I think it was a bit too chewy.
Busisiwe Sithole
[email protected]This pilaf was a bit too dry for my taste. I think I would add more liquid next time.
Jabir Hassan
[email protected]I found this recipe to be a bit bland. I think it could have used more herbs or spices.
Russ VanOrder
[email protected]This pilaf was a bit too tart for my taste, but I think that's just because I'm not a big fan of rhubarb. Otherwise, it was a well-made dish.
Norma Gifford
[email protected]I love the combination of rhubarb and wild rice in this pilaf. It's a unique and flavorful dish that's perfect for a special occasion.
Synesio Pop
[email protected]This pilaf is a great way to use up leftover rhubarb. It's also a very easy dish to make.
Lave
[email protected]I'm always looking for new and interesting ways to use rhubarb, and this recipe definitely fits the bill. The pilaf was delicious, and the rhubarb added a nice tartness.
Caoimhe McMahon
[email protected]This was a great recipe! I made it for a potluck and it was a big hit. Everyone loved the unique flavor of the rhubarb.
owusu samuel
[email protected]I love this recipe! It's so easy to make and it always turns out perfect. The rhubarb adds a unique flavor that I really enjoy.
KatoKat
[email protected]This pilaf was delicious! The rhubarb gave it a nice tartness, and the wild rice added a nutty flavor. The almonds and herbs also added a nice touch. I would definitely recommend this recipe.
Ayesha Siddhika
[email protected]I was skeptical about using rhubarb in a savory dish, but I'm so glad I tried this recipe! The rhubarb added a unique and tangy flavor that really complemented the wild rice. The pilaf was also very easy to make, and it was a hit with my family.
Conor Conlon
[email protected]This rhubarb wild rice pilaf was a delightful surprise! The tartness of the rhubarb balanced perfectly with the nutty flavor of the wild rice, and the addition of almonds and herbs gave it a wonderful depth of flavor. I will definitely be making this