Created By: Rick Rodgers
Serve this delicious mixture of wild rice, raspberries and caramelized shallots with your holiday turkey or enjoy along with roast chicken or duck, grilled pork chops, and other main courses. The blend of hearty wild rice with sweet raspberries is a perfect accompaniment.
- 1 lb. (2 cups) wild rice
- 5 Cups turkey or chicken broth
- 1 1/2 Teaspoons kosher salt
- 1/2 Tsp. freshly ground black pepper
- 3/4 Cup (3 ounces) pine nuts
- 2 Tablespoons unsalted butter
- 1 Cup coarsely chopped shallots (about 5 average shallots)
- 1 1/2 Teaspoons chopped fresh rosemary
- 1 1/2 Teaspoons chopped fresh sage
- 2 Packages (6 ounces or 1 1/3 cups each) Driscoll's Raspberries
- 4 stalks celery with leaves, cut into 1/4-inch dice
Bring wild rice, broth, salt, and pepper to a boil in a medium saucepan over high heat. Reduce heat to medium-low and cover tightly. Simmer until rice is tender, 45 minutes to 1 hour. (The exact cooking time depends on the kind of wild rice, machine- or hand-harvested. The former cooks more quickly than the latter.)
Meanwhile, heat an empty medium skillet over medium heat. Add pine nuts and cook, stirring occasionally, until toasted, about 3 minutes. Transfer to a plate.
Melt the butter in a large nonstick skillet over medium-low heat. Add shallots and cook, stirring occasionally, until golden brown, about 15 minutes. Add celery and cover. Cook, stirring occasionally, until celery is tender, about 6 to 8 minutes. Stir in rosemary and sage. Set aside.
When rice is done, drain any excess broth. Add shallot mixture and pine nuts and mix well. Add raspberries and cover. Let stand 3 minutes or until raspberries are heated through. Transfer to a serving bowl and serve hot.
Lighten Up Tip
Decrease pine nuts by 1 ounce and substitute butter for 1 tablespoon of olive oil.