Pilaf or pilau is a dish in which rice is cooked in a seasoned broth. In some cases, the rice may also attain its brown color by being stirred with pieces of cooked onion, as well as a mix of spices.
Pilaf makes a great side dish because it provide you with a flavor that is strong enough to be eaten as is, or can be the starting point for a side dish full of vegetables and other seasonings. It can also make a great addition to traditional casserole recipes…
So today, I am giving you a recipe out of Pilaf. Introducing Wild Rice Pilaf with Pine Nuts – Phase 3 of the fast metabolism diet. You may try it with you and your family, enjoy!
|Wild Rice Pilaf with Pine Nuts – Phase 3 (6 servings)|
|2 teaspoons olive oil|
|1 onion, finely chopped|
|1/2 cup wild rice, rinsed|
|1/2 cup lentils|
|3 cups of chicken broth|
|1/3 cup pine nuts|
|2 teaspoons freshly grated lemon zest|
|2 tablespoons chopped flat-leaf parsley|
|Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened. Add wild rice and stir for a few seconds. Add broth and bring to a simmer.|
|Reduce heat to low, cover and simmer until the wild rice are tender and most of the liquid has been absorbed, 45 to 50 minutes.|
|Meanwhile, toast pine nuts in a small, dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.|
|Add lemon zest, lentils, parsley and the toasted pine nuts to the pilaf; fluff with a fork. Serve hot.|