Wild Rice-Orzo Pilaf
2 cups uncooked wild rice
1 cup chopped onion
1 tablespoon olive oil
¾ cup orzo (rice-shaped pasta, also called rosamarina)
8 cup defatted chicken broth
Salt and freshly ground pepper to taste
½ cup toasted pine nuts
1 cup raisins
Wash rice and drain. In a large, heavy pot over medium heat, sauté onions in olive oil, stirring occasionally, until they are translucent (about 5 minutes). Add orzo; cook, stirring, 2 minutes more.
Add rice to sautéed onion and orzo; stir well. Stir in broth, salt and pepper. Bring to a boil, reduce heat and simmer, covered, until rice has puffed (45 to 55 minutes, or according to package directions — types of wild rice differ). If all broth is absorbed before rice puffs, add water as needed; if rice puffs before absorbing all liquid, drain off excess.
Add toasted pine nuts and raisins. Remove from heat, cover, and let stand until raisins soften and plump. Fluff with fork. Serve hot.
Yield: 12 generous 1-cup servings.
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