Honeymoon Rice Pilaf
On our honeymoon in Seattle, my husband and I ate at a fancy restaurant overlooking the ocean.Â The view was beautiful and we ate fresh seafood with the most amazing rice pilaf on the side.Â It was so good that we made a point to study it carefully and then tried to re-create it when we went home.Â We did well and honeymoon rice pilaf is now a favorite in our home, for the memories and for the taste.
2 cups brown rice (I prefer short grain)
Â¼ cup wild rice
4 cups chicken or vegetable broth
3 Tbsp olive oil
1 medium onion, finely chopped
Â½ cup slivered almonds, toasted
Â½ cup golden raisins
COOK RICE: Place 2 cups brown rice and Â¼ cup wild rice in a slow cooker.Â You can also cook the rice over the stove according to package directions, substituting broth for water.
SAUTE ONIONS:Â When rice is soft, saute onion in oil in a large pan over medium-high heat until translucent.
COMPILE PILAF:Â Then add the rice, almonds, and golden raisins.Â Toss until well mixed.Â Add salt to taste, if needed.
USING LEFTOVER RICE: This recipe can also be made as a way to use up left-over rice.Â To do so:Â Pour 1/4 cup broth or water over 4 cups left-over rice and heat in microwave until warm.Â If rice is especially dry, you may need to add additional water.Â Saute onion in oil.Â Stir sauteed onion, almonds and golden raisins into rice.Â Add salt to taste, if needed.Â Unless you cooked your rice in broth, using leftover rice may not be quite as flavorful as following the original recipe.
Note on toasting almonds: Put almonds in a pan over medium heat and once pan is hot, stir constantly until starting to brown and a nutty aroma is released.
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