Wild Rice and Toasted Almond Pilaf

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  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cups wild rice blend
  • 4 cups vegetable or chicken broth
  • 1 tablespoon unsalted butter
  • 1 cup sliced almonds
  • 1 red bell pepper, diced
  • Salt and fresh ground pepper to taste


Heat a heavy-bottomed pot over medium heat.
Add oil and onion; stir occasionally, until just translucent.
Add rice; stir frequently, until well coated with oil and fragrant. Season lightly with salt and pepper.
Stir in broth and bring to a boil. Reduce heat to low and simmer, covered, until rice is cooked, about 45 minutes.
While rice is cooking, melt butter in a medium sauté pan over medium heat until foam subsides.
Add almonds; stir until just starting to toast, about 1-2 minutes.
Add bell pepper; toss just until heated through (do not let almonds burn).
Add to rice and stir gently to combine. Adjust seasoning to taste. Serve hot.

Recipe from Central Market Mill Creek - Culinary Resource Center
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