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Rhubarb Wild Rice Pilaf Recipe

Recipe by: BigShotsMom

"A new way to use rhubarb, it plays off the nutty flavor of wild rice. This makes an attractive, unexpected side for fish or poultry. It has become a requested holiday dish in our family."

Directions
Ingredients
Nutrition

Directions

Prep15 m
Cook20 m
Ready In35 m

1Preheat oven to 400 degrees F (200 degrees C). Spread almonds onto a baking sheet.
2Toast almonds in preheated oven until golden and fragrant, 7 to 10 minutes.
3Heat 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.
4Stir 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.
5Mix wild rice and white rice into the rhubarb mixture; cook and stir until rice is heated through. Top with toasted almonds.

Footnotes

Cook's Note:
You can substitute apple juice for the white wine.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Ingredients