Steps to Make Cauliflower Mushroom Rice Pilaf

Rhubarb Wild Rice Pilaf

When i returned from the supermarket, the idea just came up.

Recipe Summary Rhubarb Wild Rice Pilaf

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.

Ingredients | Cauliflower Mushroom Rice Pilaf

¼ cup almonds

2 tablespoons olive oil

1 cup chopped sweet onion

2 cloves garlic, minced

2 cups chopped rhubarb

½ cup white wine

½ cup golden raisins

1 teaspoon ground cinnamon

¼ teaspoon cayenne pepper

2 tablespoons honey

1 tablespoon low-sodium soy sauce

1 cup cooked wild rice

1 cup cooked long-grain white rice

Directions

Preheat oven to 400 degrees F (200 degrees C). Spread almonds onto a baking sheet.

Toast almonds in preheated oven until golden and fragrant, 7 to 10 minutes.

Heat 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.

Stir 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.

Mix wild rice and white rice into the rhubarb mixture; cook and stir until rice is heated through. Top with toasted almonds.

You can substitute apple juice for the white wine.

Info | Cauliflower Mushroom Rice Pilaf

prep: 15 mins cook: 20 mins total: 35 mins Servings: 6 Yield: 6 servings

TAG : Rhubarb Wild Rice Pilaf

Side Dish, Rice Side Dish Recipes, Pilaf,