California Farm Wild Rice Pilaf

Name: California Farm Wild Rice Pilaf
Total time: 4200 s
Yield: 2 people, 4 portions
Cuisine: American
Ingredients: 1/2 cup wild rice; 1/2 cup basmati rice; 1/2 cup dried california raisins; 1/2 cup diced shallots; 3 cups chicken broth from 2 chicken bouillion cubes (contains salt); 2 Tbs ghee or coconut butter; 1 Tbs lemon juice

Hobby Horseman @HobbyHorseman

California, United States

Wild rice grows in the cold waters of the Great Lakes Area, and the cold mountain lakes of California. It is harvested in August/September before the first frost. In this pilaf, The roasted flavor of the native wild rice is absorbed by the basmati rice, so you double your flavor. Wild rice pilaf makes any meal look and taste special. We buy 5 pounds of wild rice a year from the local Wild Rice Cooperative here.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

1 hour 10 minutes

2 people, 4 portions

1/2 cupwild rice
1/2 cupbasmati rice
1/2 cupdried california raisins
1/2 cupdiced shallots
3 cupschicken broth from 2 chicken bouillion cubes (contains salt)
2 Tbsghee or coconut butter
California Farm Clarified Ghee Butter
1 Tbslemon juice
Equipment: cast iron dutch oven with lid
Cost: wild rice $2, basmati rice 20 cents, chicken broth 20 cents, raisins & other 60 cents, 75 cents per portion

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Steps

1 hour 10 minutes

1

Rinse wild rice under cold water in sieve, drain
2

Boil 2 chicken bouillion cubes in 3 cups water. Add wild rice, basmati rice, raisins, diced shallot, dairy or coconut butter, lemon juice, stir vigorously, while bringing back to boil. Cover and simmer till liquids have been absorbed, about 45 minutes. Garnish with fresh mint. Serve hot.

Linked Recipes

California Farm Clarified Ghee Butter

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on July 04, 2023 18:14

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.