Wild Rice Pilaf with Snap Peas and Almonds
Wild Rice Pilaf with Snap Peas and Almonds: A flavorful, nutritious, and easy side dish.
Wild rice pilaf is a delicious and nutritious side dish that is perfect for any occasion. It is made with wild rice, a type of grass seed native to North America. Wild rice is a good source of protein, fiber, and iron. It is also low in calories and fat.
This recipe for wild rice pilaf is also made with snap peas and almonds. Snap peas are a good source of vitamins A and C and fiber. Almonds are a good source of protein, fiber, and vitamin E.
This recipe is easy to make and only takes about 30 minutes. It is also a very versatile dish. You can serve it as a chicken, fish, or beef side dish. You can also serve it as a main course with a side salad.
Rice doesn’t have to be boring. It doesn’t have to be cooked the same way every time. And it doesn’t have to be bland. If you’re tired of repeatedly eating the same rice dish, this recipe is for you.
What is Pilaf?
Pilaf is a rice dish cooked in seasoned broth with meat, poultry, seafood, vegetables, pasta, or dried fried ingredients. It is a popular dish in many cuisines around the world, including Asian, African, Middle Eastern, and Latin American cuisine.
In the Caribbean, it is common to eat plain cooked rice mixed with beans, peas, and vegetables. However, a few Caribbean dishes also include rice mixed with dried fruits and nuts.
In my new recipe for Wild Rice Pilaf with Snap Peas and Almonds, the almonds and vegetables impart fragrance and flavor to the dish. The mixture of brown rice, wild rice, almonds, red onions, and snap peas is decadent, and it is important to cook this dish in a seasoned broth to enhance the flavors.
The earthy colors of the rice dish are a reminder of how important it is to include healthy dishes in our diet.
Why is wild rice pilaf so good for you?
Wild rice is a good source of protein, fiber, and iron. It is also low in calories and fat. Snap peas are a good source of vitamins A and C and fiber. Almonds are a good source of protein, fiber, and vitamin E.
How to make wild rice pilaf with snap peas and almonds
To make wild rice pilaf with snap peas and almonds, you will need:
Ingredients:
- Extra-virgin olive oil: A healthy and flavorful oil that is perfect for cooking.
- Garlic cloves: A strong-flavored aromatic that adds depth to many dishes.
- Red onion: A sweet and mild onion with a slightly crunchy texture.
- Thyme leaves: A fragrant herb that is commonly used in Mediterranean cuisine.
- Whole cloves: A warm and spicy spice that is often used in savory dishes.
- Brown rice: A whole grain that is a good source of fiber and nutrients.
- Wild rice: A type of grass seed that is native to North America. It has a nutty flavor and is a good source of protein and fiber.
- Water: The main ingredient in rice pilaf. It is used to cook the rice and to create a flavorful broth.
- Salt and pepper: Seasonings used to enhance the dish’s flavor.
- Butter: A fatty substance that adds richness and flavor to the dish.
- Chopped roasted almonds: A crunchy and nutty addition to the dish.
- Chopped parsley: A fresh herb that adds flavor and garnish to the dish.
- Snap peas: A sweet and crunchy vegetable that is a good source of vitamins and minerals.
- Crushed red peppers: An optional ingredient that adds heat to the dish.
Instructions
To cook wild rice pilaf with snap peas and almonds, heat olive oil in a saucepan and add garlic, onion, cloves, and thyme. Season with salt and pepper and cook until the onion is softened. Stir in brown and wild rice, add water, and bring to a boil. Reduce heat, cover, and simmer until the water is absorbed and the rice is tender. Meanwhile, cook snap peas and almonds in butter until the peas are halfway cooked. Once the rice is cooked, fluff it with a fork and stir in the almond and snap pea mixture. Transfer the pilaf to a bowl or platter and serve immediately.
Nores and Tips
- You can use chicken broth instead of vegetable broth for a richer flavor.
- If you don’t have snap peas, you can use another type of vegetable, such as broccoli, carrots, or zucchini.
- For a vegan version of this recipe, omit the almonds and use vegetable broth.
- This recipe can be made ahead of time. Cook the rice according to the instructions above, then let it cool completely. Store the rice in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, reheat the rice in a saucepan over medium heat until warmed through.
Where to buy wild rice?
Wild rice is a type of grass seed that is native to North America. It is a good source of protein, fiber, and iron. It is also low in calories and fat. Wild rice has a nutty flavor and a chewy texture.
Here are some places where you can buy wild rice:
- Grocery stores: Most grocery stores carry wild rice in the rice aisle.
- Health food stores: Health food stores often have a wider selection of wild rice, including organic and fair trade varieties.
- Online retailers: Wild rice can also be purchased online from retailers such as Amazon, Whole Foods Market, and Trader Joe’s.
- Farmers markets: If you live near a farmers market, you may be able to find wild rice from local farmers.
When choosing wild rice, look for a package that is labeled “wild rice.” Avoid packages labeled “wild rice blend,” as these may contain other types of rice, such as brown or white rice.
Wild rice can be stored in an airtight container in a cool, dark place for up to one year.
Serve Wild Rice Pilaf with Snap Peas and Almonds with these recipes:
Wild Rice Pilaf with Snap Peas and Almonds
Equipment
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves
- ½ cup red onion sliced
- 1 teaspoon thyme leaves only
- 2 whole cloves
- 2 cups brown rice
- ½ cup wild rice
- 4 cups water
- Salt and pepper to taste
- 1 teaspoon butter
- 1/3 cup chopped roasted almonds
- ¼ cup chopped parsley
- 2 cups snap peas
- 1 teaspoon butter
- crushed red peppers optional
Instructions
- In a large saucepan, heat the olive oil over medium-high heat. Add the garlic, onion, whole cloves, and thyme. Season with salt and pepper to taste. Cook, stirring occasionally, until the onion is softened, about 2-3 minutes.
- Stir in the brown rice and wild rice. Add 4 cups of water and bring to a boil. Reduce the heat to low, cover, and simmer until the water is absorbed, about 10-15 minutes. Continue to cook on low heat until the rice is tender, another 5-10 minutes.
- Meanwhile, in a separate saucepan or skillet, heat 1 teaspoon of butter over medium heat. Add the snap peas and almonds. Cook, stirring occasionally, until the peas are halfway cooked, about 3-5 minutes. Remove from the heat and set aside.
- Once the rice is cooked, fluff it with a fork. Stir in the almond and snap pea mixture. Transfer the pilaf to a bowl or platter and serve immediately.
Notes
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
