Thursday, May 19, 2005

Wild-Rice Pilaf with Chicken, Cranberries and Pecans

Wild-Rice Pilaf with Chicken, Cranberries and Pecans (Adapted from Martha Stewart)

2 tablespoons extra-virgin olive oil
1/4 cup finely chopped shallots
1 cup dry wild rice
3 cups chicken stock
1 1/2 to 2 cups shredded cooked chicken
1/2 cup chopped pecans, toasted
1/4 cup dried cranberries
1/4 cup golden raisins, coarsely chopped
2 tablespoons chopped fresh flat-leaf parsley
salt and fresh ground black pepper

In a medium saucepan, heat oil over medium. Stir in shallots - cook until tender, about 3 minutes. Stir in rice - cook, stirring, for 1 to 2 minutes. Pour in stock and bring mixture to a boil. Reduce heat to a simmer and cook, covered, until rice is tender and starting to open, about 45 to 50 minutes. Remove from the heat and drain away any excess liquid.

Place rice into a serving bowl and stir in shredded chicken, pecans, cranberries, raisins and parsley - season with salt and fresh ground black pepper to serve.

Makes about 4 servings.

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  1. I can't wait to try this. I might sub chopped celery for the pecan (as I am not much of a nut eater). I wonder what it would be like with homemade cranberry sauce as well. Sounds delicious!

    Thanks. Melissa of Twin Tables.

  2. Talk about eating with your eyes. Just the picture makes me ready to gobble it up.

  3. TT - Let us know how it works out with the celery!

    Susan - Thanks!