Wild Rice Pilaf with Dried Cranberries & Roasted Pecans
Serves 8 | Prep Time 25 minutes | Cook Time 30 minutes
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 Dried Cranberries, (1 1/2 pkgs.)
• 1 cup pecans, dry pan roasted, coarsely chopped
• 3 Tbsp Eden Ume Plum Vinegar, or to taste
• 1/4 cup Eden Extra Virgin Olive Oil
• 2 Tbsp freshly squeezed lemon juice
Directions
Place the rice, water and sea salt in a medium saucepan. Cover and bring to a boil. Reduce the flame to medium-low and simmer for 25 minutes. 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. Add all remaining ingredients, toss to mix and serve room temperature or chilled.
Nutritional Information
Per serving: 384 calories, 17g fat (38% calories from fat), 7g protein, 56g carbohydrate, 6g fiber, 0mg cholesterol, 199mg sodium