Wild Rice Pilaf with Dried Cranberries & Roasted Pecans

Written By:
WholeFoods Magazine Staff
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Recipe Courtesy of Eden Foods

Ingredients

1 1/2 cups Eden Wild Rice, washed until water runs clear, rinse and drain

4 cups water

1 pinch Eden Sea Salt

1/2 cup finely diced red onion

1/2 cup diced red bell pepper

1/4 cup small diced celery

1 1/2 cups green beans, sliced 1 inch long, blanched 2 minutes, rinse under cold water

2 cups organic sweet corn, fresh or frozen, blanched 2 minutes, rinse under cold water

6 ounces Eden Organic Dried Cranberries, (1 1/2 pkgs.)

1 cup pecans, dry pan roasted, coarsely chopped

3 tablespoons Eden Ume Plum Vinegar, or to taste

1/4 cup Eden Extra Virgin Olive Oil

2 tablespoons freshly squeezed lemon juice

Directions

1. Place the rice, water and sea salt in a medium saucepan. Cover and bring to a boil.

2.Reduce the flame to medium-low and simmer for 25 minutes.

3. Remove the cover, turn the flame up slightly and cook off any remaining liquid. Place the rice in a large mixing bowl and fluff to cool.

4. Add all remaining ingredients, toss to mix and serve room temperature or chilled.

Published by WholeFoods Magazine Online, 5/28/14