Another side dish at my New Year’s eve dinner was a wild rice pilaf. This was very easy to make and a crowd pleasure. I decided to use leftover broth from making collard greens earlier in the night: it had a nice flavor and had lots of nutrients leftover from boiling down the greens. In general, keep in mind that you can always save water used to cook vegetables–even if you’re just steaming broccoli. The water will have added vitamins and you can easily re-purpose it.
Wild Rice Pilaf
serves 3-4 as a side dish
1 cup wild and brown rice blend [I used Lundberg’s wild blend
1 c leftover water from cooking greens (you could also use a vegetable broth)
1 c water
1 tsp salt
1/2 c dried cranberries, chopped coarsely
1/2 c shelled pistachios, toasted and chopped
salt and pepper to taste
Put rice, broth, and water into a opot and bring to a boil. Cover, reduce to simmer, and cook for 45 minuets. Don’t remove the lid while it cooks! Turn off heat, remove cover and add pistachios and cranberries. Quickly replace cover and let sit for 10 minutes. Stir to blend and salt and pepper to taste. Enjoy!