Ever have one of those days where you rummage through the fridge or freezer and come up with a wierd assortment of odds and ends? I had one of those days. I’m kinda glad for it, this pilaf recipe is awwwesome. I’ve been eating it with chicken almost every day this week! If you are vegan, you could toss in some cashews for extra protein, that would be delicious.
Okie doke, on to the recipe… I’ve got this one and then a curry recipe for this weekend, then I’m burying my head in my kitchen to work on recipes for upcoming workshops. Wish moi luck!
Cranberry Mushroom Pepper Pilaf
- 1 cup wild rice and 1 cup basmati rice (or 2 cups brown rice)
- 1 orange pepper
- 1 package of sliced mushrooms, about 2 cups
- 1 medium red onion
- 1 cup of frozen cranberries
- olive oil
- rice vinegar
- Cook the wild rice with 6 cups of salted boiling water over high heat for 20 min, then add the basmati for the remaining 15-20 min. (or just cook the brown rice for 20-25 min)
- Chop the onion and saute over high heat with olive oil and a touch of salt till it starts to caramelize. Put the onion aside and saute the pepper till it just starts to soften- you want it still crunchy. Put the pepper aside and saute the mushrooms with olive oil and salt.
- By now your rice is probably ready- drain whatever water remains, and toss with your cooked vegetables. Put your frozen cranberries in a bag and smash them around a bit to break them into smaller pieces. Toss them with your salad (they’ll unthaw within minutes and be just hte perfect consistency).
- Dress the salad with olive oil, just the barest drizzle of rice vinegar, and salt to taste.
- Fini! :)