Rhubarb Wild Rice Pilaf

A new way to use rhubarb, it plays off the nutty flavor of wild rice. This makes an attractive, unexpected side for fish or poultry. It has become a requested holiday dish in our family.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 234 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Spread almonds onto a baking sheet.

Step 2

Toast almonds in preheated oven until golden and fragrant, 7 to 10 minutes.

Step 3

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.

Step 4

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.

Step 5

Mix wild rice and white rice into the rhubarb mixture; cook and stir until rice is heated through. Top with toasted almonds.