RHUBARB WILD RICE PILAF

Rhubarb Wild Rice Pilaf image

Provided by BigShotsMom

Time 35m

Yield 6

Number Of Ingredients 13

¼ cup almonds
2 tablespoons olive oil
1 cup chopped sweet onion
2 cloves garlic, minced
2 cups chopped rhubarb
½ cup white wine
½ cup golden raisins
1 teaspoon ground cinnamon
¼ teaspoon cayenne pepper
2 tablespoons honey
1 tablespoon low-sodium soy sauce
1 cup cooked wild rice
1 cup cooked long-grain white rice

Steps:

Preheat oven to 400 degrees F (200 degrees C). Spread almonds onto a baking sheet.
Toast almonds in preheated oven until golden and fragrant, 7 to 10 minutes.
Heat oil in a large skillet over medium-high heat. Saute onion in hot oil until just translucent, 5 to 7 minutes. Add garlic and saute until fragrant, about 1 minute. Mix rhubarb into onion and garlic and saute until slightly softened, about 2 minutes more.
Stir wine wine, raisins, cinnamon, and cayenne pepper into rhubarb mixture; cover the skillet with a lid, reduce heat to medium-low, and simmer until rhubarb is tender to the bite but still firm, 5 to 8 minutes. Add honey and soy sauce; stir.
Mix wild rice and white rice into the rhubarb mixture; cook and stir until rice is heated through. Top with toasted almonds.

Nutrition Facts : Calories 234 calories, Carbohydrate 35.6 g, Fat 7.9 g, Fiber 3.2 g, Protein 4.4 g, SaturatedFat 0.9 g, Sodium 95.8 mg, Sugar 15.2 g

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