Best 6 Wild Rice And Walnut Pilaf Recipes

WILD RICE PILAF WITH NUTS AND LEMON

Steps:

• Heat the olive oil in a small saucepan over medium heat. Add the pine nuts, garlic, zest, and thyme, swirl the pan until the nuts and garlic are beginning to brown, about 2 minutes. Add the wild rice and cook, stirring with a wooden spoon, until lightly toasted, about 1 minute tops. Stir in the chicken broth and salt. Bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, for 45 minutes to 1 hour. Check the texture of the rice and, if needed, continue simmering until tender. Add more liquid as needed, another 10 to 15 minutes. (Note: The rice should only just begin to crack when done. If it begins to curl it is overcooked. There are numerous varieties of varying qualities, which affect cooking times greatly.)
• Remove from the heat, scatter the scallions over the surface, fluff with a fork, and remove the herb sprigs and lemon zest before serving. Season with salt and black pepper, to taste.

WILD RICE AND WALNUT PILAF

Steps:

• Melt butter in a small saucepan over medium heat. Add onion; cook 3 minutes, stirring frequently.
• Stir in water, rice, and 1/4 teaspoon salt; bring to a boil.
• Cover, reduce heat, and simmer 40 minutes or until liquid is absorbed.
• Remove from heat; stir in 1/4 teaspoon salt, parsley, chives, juice, and oil. Sprinkle each serving with walnuts.

WILD RICE AND BLACK WALNUT PILAF

Steps:

• Place the rice in the slow cooker.
• Place a large sauté pan over medium-high heat and add the butter. Add the onion, mushrooms, and celery and sauté for about 5 minutes, until soft. Transfer to the slow cooker and add the water and currants. Cover and cook on low for 2 1/2 to 3 hours, until the rice just starts to burst open. Do not overcook or the rice will get mushy. Season to taste with salt.
• Preheat the oven to 350°F. Spread the walnuts in an even layer on a baking sheet. Cook for about 10 minutes, until toasted.
• Divide the pilaf among plates and serve warm, garnished with the walnuts and green onions.

WILD RICE PILAF WITH CRANBERRIES

Steps:

• Preheat oven to 350 degrees.
• In a heavy ovenproof casserole, heat the butter or oil. Add the celery and onion and saute over medium heat until tender. Stir in the mushrooms and cranberries and saute until softened.
• Stir in the wild rice and the stock. Bring to a simmer and season with salt and pepper.
• Put in the oven and bake one hour and 15 minutes. Remove from the oven and set aside, covered, for 15 minutes before serving.

OLD BAY WILD RICE PILAF (VEGAN)

Steps:

• Bring the water to a boil and add a dash of salt and the olive oil, then put in the rice.
• Lower the heat, cover, and let simmer for about 30 minutes or until most of the water has been absorbed.
• Keep covered, turn off the heat, and let it sit for about 5 minutes.
• While the rice is sitting, measure out the walnuts and steam the mushrooms in a vegetable steamer, over hot water, or in a microwave steambag. Or just toss them in raw.
• Fluff up the rice with a fork and mix in the Old Bay to your liking, then add the walnuts and mushroom bits.

RICE PILAF

Steps:

• In 3-quart saucepan, melt butter over medium heat. Cook onion in butter about 3 minutes, stirring occasionally, until tender.
• Stir in rice. Cook 5 minutes, stirring frequently. Stir in broth and salt.
• Heat to boiling, stirring once or twice; reduce heat to low. Cover and simmer 16 minutes (do not lift cover or stir); remove from heat. Let stand covered 5 minutes.