Kripalu Recipe: Pecan Wild Rice Pilaf

Posted on August 8th, 2014 by in Kripalu Kitchen

wild_riceThis week’s Kripalu Recipe features garlic, rosemary, and thyme, herbs that help cool the fires of inflammation in the body. Celery is beneficial for lowering blood pressure and detoxifying the body.

Serves four with leftovers for lunch the next day (it’s great cold!).

1½ cups brown basmati rice
½ cup wild rice
4 cups water
2 tablespoons olive oil
1 clove garlic, minced
1 small carrot, diced
2 stalks celery, diced
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
⅓ cup roasted pecans, chopped
¾ cup dried apricots
Salt and pepper
Parsley, chopped

Rinse rice and place in a rice cooker (if you have one) or in a saucepan. Cover with water and turn on rice cooker or, if using a pan, bring to boil, turn down to low, cover, and simmer until done (about 15 minutes). In the meantime, heat a sauté pan and add olive oil, then the carrot, celery, and garlic. Sauté until carrots are soft and add fresh herbs, diced apricot, salt, and pepper. When the rice is done, add the vegetables and herbs and combine well, then gently mix in pecans and parsley.

Enjoy!

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