Ingredients for Cranberry Pecan Wild Rice & Quinoa Pilaf
1 cup wild rice
3 cups chicken broth
1/4 large red onion, diced (about 1/3cup)
1 bay leaf
1 cup quinoa
1/2 cup pecans, toasted in a skillet and roughly chopped
1 Earl Grey tea bag (or 1 teaspoon loose Earl Grey tea in a tea ball)
1/2 cup dried cranberries
1/2 cup boiling water
2 T whiskey
2 green onions, chopped fine about 1/2cup)
1/2 tsp salt
1/4 tsp. fresh-ground black pepper
1 T butter (optional)
Combine the wild rice, 1 1/2 cups of the broth, the red onion and bay leaf in a large pot, and bring to a simmer over medium-high heat.
Cover the pot and turn heat to low. Cook about 20 minutes, until the rice absorbs the liquid, stirring occasionally. Remove from heat, cover tightly and let sit 5 minutes.
While the rice is cooking, combine the quinoa with the remaining broth, and cook it the same way you cooked the rice but for only about 10 minutes.
Put the tea bag and cranberries in a bowl and pour the boiling water over. Add the whiskey and let the mixture steep for 4 minutes. Remove tea bag, then allow cranberries to steep 15 more minutes to plump.
When the rice is ready, discard bay leaf. Add cranberries and half their liquid to the rice, along with the nuts, green onions, salt, pepper and quinoa. If youre using butter, add it too. Stir and serve.
The Denver Post 2011 – Adapted from American Flavor, by Andrew Carmellini.