WALNUT WILD RICE PULAV

WALNUT WILD RICE PULAV

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INGREDIENTS

1 ¼ cups Wild Rice

½ cup Walnuts, chopped, extra for garnish

¼ cup Dried Cranberries

2 tbsp. Butter or Oil

2 tbsp. Parsley, finely chopped

2 tbsp. Basil Pesto

2 tsp. freshly ground pepper

2 ½ cups Vegetable stocks or plain water

Salt to taste

10-12  Cherry Tomatoes, halved, for garnish

METHOD

Wash and soak rice in the water for 10-12 minutes. Heat oil in the heavy bottom pan; add walnuts and cranberries to sauté. Add chopped parsley and soaked rice, stir and cook for 1-2 minutes. Add stocks and salt, and cover with lid. Cook this on low heat for 10-12 minutes. Add pepper and pesto gently stir and transfer in the oven proof dish. Bake at 180 degree centigrade for 15 minutes. Garnish with walnuts and Cherry tomatoes. Serve hot.

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