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Wild Rice Pilaf With Almonds and Kumquats

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“Wild rice cooked in chicken broth and apple cider; with almonds, onions, celery, kumquats (or apricots) and snipped fresh parsley. This is an attractive dish that goes perfectly with roast turkey or a pork tenderloin roast. From Sunset Magazine.”
READY IN:
1hr 50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 2 12 cups wild rice
  • 12 cup slivered almonds
  • 1 cup finely chopped onion
  • 1 cup finely chopped celery
  • 2 tablespoons butter or 2 tablespoons margarine
  • 2 12 cups fat-skimmed chicken broth
  • 2 12 cups apple cider or 2 12 cups apple juice
  • 14 cup chopped rinsed kumquats (no need to peel, use about 8 kumquats, 2 1/2 oz. total) or 14 cup chopped dried apricot
  • 13 cup minced fresh parsley
  • salt & freshly ground black pepper

Directions

  1. Rinse wild rice well with cool water, and drain.
  2. In a 12-inch frying pan or a 4-to-5 quart pan over medium-high heat, stir or shake almonds until golden, 3 to 4 minutes.
  3. Pour from pan.
  4. Add onion, celery, and butter to pan.
  5. Stir often over medium-high heat until vegetables are lightly browned, about 10 minutes.
  6. Stir in wild rice, broth, and apple cider.
  7. Bring to a boil, cover, reduce heat, and simmer until grains begin to split and rice is tender to bite, 1 1/4 to 1 1/2 hours.
  8. Drain any liquid.
  9. Stir almonds, kumquats, and parsley into wild rice pilaf.
  10. Pour into a wide bowl.
  11. Add salt and pepper to taste.

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