Wild Rice and Black Walnut Pilaf Recipe

Name: Wild Rice and Black Walnut Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup wild rice, well rinsed; 1 tablespoon unsalted butter; 1/2 yellow onion, chopped; 1 cup assorted fresh wild mushrooms, stemmed and sliced; 2 celery stalks thinly sliced; 3 cups chicken stock (page 91) or water; 1/4 cup dried currants or dried cranberries; Salt; 1 cup black walnuts, coarsely chopped; 1/2 cup chopped green onions, green parts only, for garnish

Servings: persons

1 cup wild rice, well rinsed
1 tablespoon unsalted butter
1/2 yellow onion, chopped
1 cup assorted fresh wild mushrooms, stemmed and sliced
2 celery stalks thinly sliced
3 cups chicken stock (page 91) or water
1/4 cup dried currants or dried cranberries
Salt
1 cup black walnuts, coarsely chopped
1/2 cup chopped green onions, green parts only, for garnish

1
Place the rice in the slow cooker.
2
Place a large saute pan over medium-high heat and add the butter.
3
Add the onion, mushrooms, and celery and saute for about 5 minutes, until soft.
4
Transfer to the slow cooker and add the water and currants.
5
Cover and cook on low for 2 1/2 to 3 hours, until the rice just starts to burst open.
6
Do not overcook or the rice will get mushy.
7
Season to taste with salt.
8
Preheat the oven to 350F.
9
Spread the walnuts in an even layer on a baking sheet.
10
Cook for about 10 minutes, until toasted.
11
Divide the pilaf among plates and serve warm, garnished with the walnuts and green onions.

718

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup wild rice, well rinsed, 1 tablespoon unsalted butter, 1/2 yellow onion, chopped, 1 cup assorted fresh wild mushrooms, stemmed and sliced, and more.

Yes, Wild Rice and Black Walnut Pilaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wild Rice and Black Walnut Pilaf

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