However, I rarely venture out and try other rice varieties like wild rice for example. It’s often overlooked yet equally as delicious. The key is to know how to cook it without burning the bottom of the pot, and turning the rice into a crispy disaster. Ahem, like I did the first time I made this dish.
Once again, The Kitchen has a great in-depth article on how to achieve wild rice perfection. I suggest you read it before you dive into this recipe. I’ll wait.
Okay, are you ready? Good. Let’s get started.
Onions, garlic and apples are sprinkled with cinnamon and brown sugar, then sautéed in a skillet for about 8 minutes. Your whole house will smell like winter nights and roaring fires as it cooks down.
Once it’s done, season with salt and pepper to your liking. I’m heavy handed on the pepper, because I feel as if it gives the rice a nice kick.
After you add the apple’s and onion mixture to the nutty wild rice, toss everything together to evenly distribute the ingredients. A sprinkling of cheese and toasted nuts finishes off the dish. Enjoy.
If you decide to take a chance on this Wild Rice Pilaf with Apples and Toasted Nuts, don’t forget to #youngbrokehungry on Instagram so I can see it. High Five!
- 1 cup wild rice, rinsed and drained
- 3 cups water or stock
- ½ onion, diced
- 2 cloves garlic, roughly chopped
- 1 honey crisp apple, cored and diced
- ½ teaspoon cinnamon
- 1 tablespoon brown sugar
- Salt and pepper
- ½ cup asiago cheese
- ⅓ cup toasted almonds and pecans, chopped
- Add rice and water to a medium sized pot. Bring to a boil then lower to a simmer. Cover the pot with a lid, and cook for 45 minutes, or until rice is tender and starting to burst. Drain any excess liquid, and transfer to a serving bowl.
- In a skillet, saute onion and garlic over medium heat for about 5 minutes, until onion is translucent. Add apple, cinnamon, brown sugar, salt and pepper. Cook for another 7 minutes, until apples are tender. Add the mixture to the bowl of rice. Top with asiago cheese and toasted nuts. Serve.