Kashi and Wild Rice Pilaf Recipe

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Kashi and Wild Rice Pilaf Recipe

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Apples, fruit juices, currants and cranberries bring a refreshing tang to this pilaf. It’s my adaptation of a different recipe.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 65 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 65 min.

Ingredients

  • 1-3/4 cups water
  • 1-1/4 cups unsweetened apple juice or cider
  • 1 cup Kashi whole grain pilaf
  • 1/2 cup uncooked wild rice
  • 1/2 cup chopped red onion
  • 1 teaspoon olive oil
  • 2 medium tart apples, chopped
  • 2 green onions, thinly sliced
  • 1/3 cup orange juice
  • 1/4 cup dried cranberries
  • 1/4 cup dried currants
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup finely chopped pecans, toasted
  • 2 tablespoons minced fresh parsley

Directions

In a large saucepan, bring the water, apple juice, pilaf and wild rice to a boil. Reduce heat; cover and simmer for 55-60 minutes or until rice is tender. Drain if necessary.
Meanwhile, in a large skillet, saute onion in oil for 2 minutes. Stir in apples and green onions; cook 3-4 minutes longer or until apples are crisp-tender. Stir in the orange juice, cranberries, currants, salt, pepper, cinnamon and nutmeg. Bring to a boil. Stir in pilaf mixture; heat through. Sprinkle with pecans and parsley. Yield: 10 servings.
Originally published as Kashi and Wild Rice Pilaf in Country Woman Christmas Annual 2012, p49

Nutritional Facts

3/4 cup: 183 calories, 4g fat (0 saturated fat), 0 cholesterol, 186mg sodium, 34g carbohydrate (12g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit, 1/2 fat.

  • 1-3/4 cups water
  • 1-1/4 cups unsweetened apple juice or cider
  • 1 cup Kashi whole grain pilaf
  • 1/2 cup uncooked wild rice
  • 1/2 cup chopped red onion
  • 1 teaspoon olive oil
  • 2 medium tart apples, chopped
  • 2 green onions, thinly sliced
  • 1/3 cup orange juice
  • 1/4 cup dried cranberries
  • 1/4 cup dried currants
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup finely chopped pecans, toasted
  • 2 tablespoons minced fresh parsley
  1. In a large saucepan, bring the water, apple juice, pilaf and wild rice to a boil. Reduce heat; cover and simmer for 55-60 minutes or until rice is tender. Drain if necessary.
  2. Meanwhile, in a large skillet, saute onion in oil for 2 minutes. Stir in apples and green onions; cook 3-4 minutes longer or until apples are crisp-tender. Stir in the orange juice, cranberries, currants, salt, pepper, cinnamon and nutmeg. Bring to a boil. Stir in pilaf mixture; heat through. Sprinkle with pecans and parsley. Yield: 10 servings.
Originally published as Kashi and Wild Rice Pilaf in Country Woman Christmas Annual 2012, p49

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