rhubarb wild rice pilaf

Ingredients

• Servings: 6
• 1/4 cup almonds
• 2 tablespoons olive oil
• 1 cup chopped sweet onion
• 2 cloves garlic, minced
• 2 cups chopped rhubarb
• 1/2 cup white
• 1/2 cup golden raisins
• 1 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 2 tablespoons honey
• 1 tablespoon low-sodium soy sauce
• 1 cup cooked wild rice
• 1 cup cooked long-grain white rice

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 400 degrees f (200 degrees c). spread almonds a baking sheet.
• toast almonds in preheated oven until golden and fragrant, 7 to 10 minutes.
• heat oil in a large skillet over medium-high heat. saute onion in hot oil until just translucent, 5 to 7 minutes. add garlic and saute until fragrant, about 1 minute. mix rhubarb into onion and garlic and saute until slightly softened, about 2 minutes more.
• stir , raisins, cinnamon, and cayenne pepper into rhubarb mixture; cover the skillet with a lid, reduce heat to medium-low, and simmer until rhubarb is tender to the bite but still firm, 5 to 8 minutes. add honey and soy sauce; stir.
• mix wild rice and white rice into the rhubarb mixture; cook and stir until rice is heated through. top with toasted almonds.