About
Great journeys start with a single step, and great meals start with a single dish. This Pilgrim Rice Pilaf is an adventure of flavors; mountains of fluffy rice lush with bold, herby seasonings and notes of mint and balsamic that beckon you to have just a little more. Saturated in roasted, savory flavors and sparkling with the tart sweetness of dried cranberries, Pilgrim Rice Pilaf is like a travel fantasy for your tongue!
Ingredients
- 2 teaspoons olive oil
- 1 small leek, rinsed well, chopped
- salt, to taste
- 1 carrot, grated
- 2 bay leaves
- 1 tablespoon rosemary
- 1 tablespoon sage
- 4 tablespoons thyme
- 3 tablespoons fresh oregano
- 1 tablespoon dried oregano
- 1 1/2 cups wild rice blend
- 1 bell pepper, diced
- 1/2 cup plus 1/3 cup dried cranberries
- 1/3 cup white wine
- 3 cups vegetable stock
- red pepper flakes, to taste
Directions
Step 1 -In a large skillet on the stove-top, heat the olive oil.
Step 2 -Add the chopped leeks and salt to taste. Cook the leeks until translucent, about 3 to 5 minutes.
Step 3 -Add the carrot, bay leaves, rosemary, sage, thyme, and both the fresh and dried oregano to the skillet.
Step 4 -Pour in the wild rice and stir to combine. Toast until aromatic, about 1-2 minutes.
Step 5 -Stir in the bell pepper and 1/2 cup of cranberries.
Step 6 -Pour in the wine and simmer until reduced by half.
Step 7 -Add the vegetable stock, stir, and taste for seasoning.
Step 8 -Bring the mixture to a simmer, then reduce the heat to low and cover. Cook on low heat for 50 minutes.
Step 9 -Keeping the cover firmly in place, turn off the heat and let the rice sit for 10 to 15 minutes.
Step 10 -Uncover the rice, and remove the bay leaves and any other inedible parts.
Step 11 -Fluff the rice, garnish with the remaining 1/3 cup cranberries and some red pepper flakes, and serve hot!
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