This is a slightly sweet, rich pilaf that also works as a great side.
- 1/4 cup basmati rice
- 1 tbsp wild rice
- 1 tbsp dried cranberries
- 1 tbsp sliced or slivered almonds
- 1 tbsp finely chopped onion
- 1/4 tsp finely chopped habanero or other red chili (optional). You can also use a whole chili for flavor, then take it out when you are done cooking.
- 1 tbsp olive oil
- salt to taste
- Add the wild rice to the basmati and wash well. Rinse and set aside.
- Place the cranberries in a bowl of warm water.
- Heat the oil in a deep skillet or wok.
- Add the onion and stir. Turn the heat down to medium and cook for about 3-4 minutes, stirring frequently, until the onions are cooked.
- Add the rice and stir well for about a minute.
- Add 1.5 cups of water and stir.
- Bring to a boil, then reduce heat to a simmer.
- Add the salt and stir
- Cook until the rice is done, stirring occasionally (the wild rice may take a little longer than the basmati). You might need to add a little more water, but always add it only a bit at a time, because you don’t want squishy rice. Make sure the rice doesn’t stick to the bottom.
- When the rice is cooked (soft but not squishy), turn off the heat.
- Toast the almonds in a hot pan very quickly. They should be golden-brown, not dark brown.
- Drain the cranberries and add them and the almonds to the rice. Stir.
- Garnish with cranberries and almonds.