Wild or Brown Rice & Cranberry Pilaf Print Email

1 cup Minnesota Wild Rice, Whole Grain Brown Rice or Lundberg Rice Medley
3 cups water
1 pkg More Than Gourmet Glace di Poulet or Glace di Viande (Roasted Chicken Stock or Roasted Beef Stock)
1 cup dried cranberries, cherries or berry medley
2-3 TBS butter
1/8-1/4 tsp white pepper
3/4 to 1 cup finely chopped green onions
juice from one half fresh lemon
pinches of fleur de sel (sea salt flakes)

In a large saucepan, combine rice, water and concentrated stock – bring to a boil and stir to dissolve stock. Reduce to a simmer, cover and cook at a low simmer until the water is absorbed – about 50 minutes. Turn off heat; add dried berries, fluff and rest covered for five minutes.

Stir in butter, white pepper, onions and lemon juice and spoon onto plates – sprinkling with fleur de sel to taste. Great as a side dish or as a bed to roasted beef, pork or poultry. – Chef Mick Rosacci, www.TonysMarket.com

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