RECIPE

Wild Rice Pilaf with Orange, Pomegranate and Crispy Shallots

Name: Wild Rice Pilaf with Orange, Pomegranate and Crispy Shallots
Cook time: 2 h
Yield: 8

Recipe Created For

4.2L Round Dutch Oven

Main Course

Rice

Cook Time

Under 2 hours

Serving Size

Cook Mode

INGREDIENTS

Rice

¼ cup (60 ml) olive oil
1 tbsp (15 ml) butter
1 sweet onion, diced
2 ½ cups (625 ml) wild rice, rinsed and drained
4 ½ cups (1.1 litre) vegetable stock
3 parsley sprigs
1 cinnamon stick
1 bay leaf
4 cups (1 litre) sweet potato, peeled and cut into small cubes (about 2 small potatoes)
1 can (14 oz/398 ml) chickpeas, rinsed, drained and patted very dry
2 tsp (10 ml) ground cumin
2 tsp (10 ml) smoked paprika
½ cup (125 ml) dried currants

Toppings

3 tbsp (45 ml) olive oil
3 large shallots, thinly sliced
2 tbsp (30 ml) all-purpose flour
2 oranges, cut into skinless segments, segments cut into 3 pieces each
½ cup (125 ml) pomegranate seeds
½ cup (125 ml) chopped flat-leaf parsley leaves

EQUIPMENT

If your goal this holiday is to spread joy, a beautiful table setting is a great place to start. The pièce de résistance? This Round Dutch Oven from the Noël Collection. With its festive embossed design and golden knob, it’s a gift to cook in and feast your eyes on.

INGREDIENTS

Rice

¼ cup (60 ml) olive oil
1 tbsp (15 ml) butter
1 sweet onion, diced
2 ½ cups (625 ml) wild rice, rinsed and drained
4 ½ cups (1.1 litre) vegetable stock
3 parsley sprigs
1 cinnamon stick
1 bay leaf
4 cups (1 litre) sweet potato, peeled and cut into small cubes (about 2 small potatoes)
1 can (14 oz/398 ml) chickpeas, rinsed, drained and patted very dry
2 tsp (10 ml) ground cumin
2 tsp (10 ml) smoked paprika
½ cup (125 ml) dried currants

Toppings

3 tbsp (45 ml) olive oil
3 large shallots, thinly sliced
2 tbsp (30 ml) all-purpose flour
2 oranges, cut into skinless segments, segments cut into 3 pieces each
½ cup (125 ml) pomegranate seeds
½ cup (125 ml) chopped flat-leaf parsley leaves

EQUIPMENT

INSTRUCTIONS

Rice

In a 4.2L Round French Oven over medium heat, warm 1 tbsp (15 ml) of the oil with the butter. Add the onion and cook until caramelized. Add the rice and toss to coat in the onions and butter for 2 minutes. Add the stock, parsley sprigs, cinnamon stick and bay leaf. Season with salt and pepper. Bring to a boil. Reduce the heat and cover with the lid. Let simmer for 50 minutes or until the liquid is absorbed and the rice is tender.

Remove the rice from the heat and let sit, covered, for 5 minutes. Fluff the rice with a fork. Remove the parsley sprigs, cinnamon stick and bay leaf.

While the rice is cooking, in a large Nonstick Skillet over medium heat, cook the sweet potato, chickpeas, cumin and smoked paprika in the remaining 3 tbsp (45 ml) of the oil until the potatoes are tender, about 20 to 25 minutes, stirring often. Season with salt and pepper. Stir into the cooked rice along with the currants. Set the Skillet aside.

Toppings

Heat the oil in the same Skillet over medium-high heat. Dredge the shallots in the flour, shaking off any excess and separating the slices into rings. Fry the shallots until crispy. Remove the shallots with a Revolution^® Slotted Spoon and let drain on paper towels. Season immediately with salt and pepper.

Serve the rice topped with the orange pieces, pomegranate, parsley and fried shallots.