Rhubarb Wild Rice Pilaf Recipe

Rhubarb Wild Rice Pilaf Recipe

  • 1/4 cup almonds
  • 2 tablespoons olive oil
  • 1 cup chopped sweet onion
  • 2 cloves garlic, minced
  • 2 cups chopped rhubarb
  • 1/2 cup white wine
  • 1/2 cup golden raisins
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons honey
  • 1 tablespoon low-sodium soy sauce
  • 1 cup cooked wild rice
  • 1 cup cooked long-grain white rice
  1. Preheat oven to 400 degrees F (200 degrees C). Spread almonds onto a baking sheet.
  2. Toast almonds in preheated oven until golden and fragrant, 7 to 10 minutes.
  3. Heat oil in a large skillet over medium-high heat. Saute onion in hot oil until just translucent, 5 to 7 minutes. Add garlic and saute until fragrant, about 1 minute. Mix rhubarb into onion and garlic and saute until slightly softened, about 2 minutes more.
  4. Stir wine wine, raisins, cinnamon, and cayenne pepper into rhubarb mixture; cover the skillet with a lid, reduce heat to medium-low, and simmer until rhubarb is tender to the bite but still firm, 5 to 8 minutes. Add honey and soy sauce; stir.
  5. Mix wild rice and white rice into the rhubarb mixture; cook and stir until rice is heated through. Top with toasted almonds.
Recipe of the Day|