Wild Rice and Quinoa Pilaf With Toasted Pecans and Dried Cranberries
- Cuisine: American
- Course: Side Dish
- Features: Healthy, Holiday (Thanksgiving, Christmas), Meatless
Summary:
Ed Bruske a particular fondness for this dish because the ingredients are so New World. The flavor combination works perfectly alongside a Thanksgiving roast turkey or a Christmas goose. It would also sit proudly with a glazed ham or on any kind of festive buffet. Fresh cranberries can be used in place of the dried cranberries.
This dish can be made up to 3 days ahead and refrigerated in an airtight container.
8 servings
Ingredients:
- 2/3 cup wild rice
- Salt
- 2/3 cup quinoa
- 1/2 cup pecan halves, toasted, then coarsely chopped*
- 1/2 cup dried cranberries, rehydrated if necessary (plumped in hot water, cooled then drained)
- 1 bunch scallions, white and tender green parts, thinly sliced
- 1/3 cup coarsely chopped flat-leaf parsley
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons cider vinegar
- Freshly ground black pepper
Directions:
Bring a kettle of water to a boil, then reduce the heat to low so the water stays hot. Place the wild rice with a generous pinch of salt in a small pan. Cover with hot water from the kettle to a depth of half an inch and bring to a boil over high heat. Reduce the heat to low and cook gently, checking frequently and adding a splash or two of hot water as needed, up to a cup or so in total. The wild rice is done when the water has been fully absorbed and the grains are cracked and tender, about 40 minutes. Set aside to cool.
Meanwhile, place the quinoa in a small pan over high heat. Being careful not to burn the quinoa, shake and toss the grains frequently until they begin to pop and crackle rapidly, about 3 minutes. Remove the pan from the heat and allow to cool for a minute or two. With the pot lid in one hand, pour about 1/2 cup hot water from the kettle over the quinoa and cover the pot quickly, as the hot quinoa will erupt into a burst of spitting and splattering. When the bubbling action has subsided, pour additional hot water over the quinoa to a depth of half an inch and return the pan to low heat. Add a generous pinch of salt, cover and allow to cook gently, checking frequently and adding a splash or two of hot water as needed, up to a cup or so in total. The quinoa is done when the water has been completely absorbed and the grains are tender and fluffy, about 30 minutes. Set aside to cool.
In a large bowl, combine the wild rice, quinoa, pecans, cranberries, scallions and parsley. Stir in the olive oil and vinegar and season with salt and pepper to taste. Serve lightly warmed or at room temperature.
NOTE: To toast nuts:Spread them on a baking sheet and place in a 350-degree oven, shaking the sheet occasionally, for 8 to 10 minutes. Watch carefully; nuts burn quickly.
Recipe Source:
Adapted from Ed Bruske, a personal chef and freelance writer.
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