Cranberry Wild Rice Pilaf

This is a slightly sweet, rich pilaf that also works as a great side.

You need:

  1. 1/4 cup basmati rice
  2. 1 tbsp wild rice
  3. 1 tbsp dried cranberries
  4. 1 tbsp sliced or slivered almonds
  5. 1 tbsp finely chopped onion
  6. 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.
  7. 1 tbsp olive oil
  8. salt to taste

How to:

  1. Add the wild rice to the basmati and wash well. Rinse and set aside.
  2. Place the cranberries in a bowl of warm water.
  3. Heat the oil in a deep skillet or wok.
  4. 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.
  5. Add the rice and stir well for about a minute.
  6. Add 1.5 cups of water and stir.
  7. Bring to a boil, then reduce heat to a simmer.
  8. Add the salt and stir
  9. 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.
  10. When the rice is cooked (soft but not squishy), turn off the heat.
  11. Toast the almonds in a hot pan very quickly. They should be golden-brown, not dark brown.
  12. Drain the cranberries and add them and the almonds to the rice. Stir.
  13. Garnish with cranberries and almonds.