Winter Rice Pilaf
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 50 minutes |
| Source | Fresh Every Day (pg 128) |
| Yield / serves | 4-6 servings |
| Rating | Delicious |
Ingredients
- 1 T unsalted butter
- 1 T olive oil
- 1 leek, washed well, trimmed, and julienned (white and green parts)
- 1 c long grain-wild rice blend, rinsed and drained
- 2 1/2 c chicken broth, or vegetable broth or water
- 1 large carrot, trimmed and julienned
- grated zest and juice of 1 orange
- 2 t sea salt, plus more to taste
- 1/2 t freshly ground black pepper, plus more to taste
- 1/2 c quinoa
- 2 T chopped fresh flat-leaf parsley leaves
- 1 T fresh thyme leaves
- 1/2 c golden raisins
Preparation
Melt the butter and olive oil together in a medium saucepan over medium-low heat. Add the leek and cook and stir for about 5 minutes to soften. Stir in the rice and cook, stirring often, for about 2 minutes, until the rice slides around easily in the pan. Stir in the broth, carrot, orange zest and juice, 2 teaspoons salt, and 1/2 teaspoon pepper. Reduce the heat to low, cover, and simmer for about 25 minutes.
While the rice simmers, rinse the quinoa in a fine-mesh strainer and drain well. Add the quinoa to the saucepan with the rice and stir to combine. Replace the lid and simmer the quinoa and rice for another 15 minutes, until all the liquid is absorbed and the grains are soft and fluffy.
Remove the saucepan from the heat and stir in the parsley, thyme, and raisins. Season with additional salt and pepper to taste and serve warm.
