Wild Rice, Fruit, and Pecan Pilaf
This is a great holiday side dish to go alongside roast turkey or baked ham
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 7
white meat free
gluten free
red meat free
dairy free
vegan
vegetarian
pescatarian
- 1/2 teaspoon salt
- 1 cup apple cider
- 1/3 cup golden raisins
- 1 tablespoon sherry vinegar
- 1/4 cup shallots (minced)
- 1 cup wild and brown rice blend (unseasoned)
- 1 cup vegetable broth (low sodium)
- 1/3 cup apricots (dried chopped)
- 1 teaspoon sage (fresh finely chopped)
- 1/4 cup pecans (toasted chopped)
- Carbohydrate 9.5028854266342 g
- Cholesterol 0 mg
- Fat 0.0779742857547565 g
- Fiber 0.348309525217297 g
- Protein 0.270866464583252 g
- Saturated Fat 0.0182671428704278 g
- Serving Size 1 1 serving (44g)
- Sodium 2.41681666757956 mg
- Sugar 9.1545759014169 g
- Trans Fat 0.0330290476326845 g
- Calories 38 calories
Combine first 5 ingredients (through salt) in the inner pot of the Instant Pot. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Venting†position. Press [Slow Cook], and use [Adjust] to select “More†mode. Press [-] or [+] to choose 2 hours cook time. (Cook additional time, if necessary, until rice is tender.) Remove lid. Stir in apricots and raisins. Close and lock lid, and let stand 15 minutes. Transfer rice mixture to a serving bowl. Stir in vinegar and sage; sprinkle with pecans before serving. Enjoy!
