Cranberry Herb Wild Rice Pilaf

Cranberry Herb Wild Rice Pilaf
additional images

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1/4 cup butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 1⁄4 cups (8 oz.) wild rice
  • 1 cup brown rice
  • 1 package (32 oz.) chicken stock (about 4 cups)
  • 1 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup dried cranberries
  • 1⁄2 cup toasted coarsely chopped walnuts
  • 1/4 cup chopped parsley
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme

Directions

  1. In a medium skillet, over medium-high heat, melt butter. Add onion and garlic. Cook until onions are translucent, about 4 minutes.
  2. Transfer onion mixture to rice cooker cooking pot. Add wild rice, brown rice, chicken stock, water, salt and pepper. Stir well.
  3. Select rice cooker WHOLE GRAIN setting. Press START.
  4. When rice is done, stir in cranberries, walnuts, parsley, rosemary and thyme.

Serves: 8-10

 

TEST123

BROWSE BY COURSE

BROWSE BY APPLIANCE

BROWSE BY OCCASION

FROM OUR BLOG

VIEW MORE ON OUR BLOG >>

MORE RESOURCES

MORE RESOURCES

Stay up-to-date on the hottest food trends with our blog, discover a new favorite dish with recipes from our Test Kitchen, access your account, and so much more.

STAY CONNECTED

Join over 100,000 people who receive weekly emails with recipes, coupons and more!

Sample Product Label
Norton
image to the top