Wild Rice Pilaf WIth Apples and Pistachios

 I have enough food sensitivities to keep me out of most restaurants and sometimes friends’ kitchens.  It would be very easy for me to look at the no gluten, no dairy, no nightshades diet as a sad thing. Instead, I use it as grounds for inspiration.  It’s a challenge to create food that not only can I eat, but my friends will enjoy.  So far, I do a pretty good job.  A friend of mine at work even calls me the “human recipe book.”  (I bring him samples of the delightful dishes I prepare.)

I don’t usually write out my recipes, but I’m learning.  Sometimes my measurements are more guesses than fact, but they’re pretty close.    Feel free to try your own spin on this!  (ie. leeks, pears and pecans)

1 clove of garlic

1 med shallot

1 stalk of celery

olive oil (or butter)

2-3 cups hot vegetable broth

1 cup Wild Rice mix (The store I work at has an amazing bulk section.  I found a wild rice pilaf mix that has about 4-5 different varieties of brown and wild rice.  You can use something similar or make your own.)

Salt and pepper to taste

1 red apple (peeled, diced)

1 handful of chopped pistachios (I ground them in an coffee grinder)

I like big chunks, so I didn’t dice my garlic, shallots and celery too small.  Feel free to dice them as you like. Heat the olive oil on med heat in a saucepan and add the shallots, garlic, celery and rice.  

In a separate pot, heat the vegetable broth. When rice mixture has sautéed for 3-5 minutes starting ladling in vegetable broth continuing to stir and cover as you go.  Add salt and pepper any time you want, but remember that some vegetable broths have salt so do taste tests. Keep adding more broth and stirring every few minutes.  When rice is almost done add in apples and pistachios.  Cover and let sit for about five minutes, plate and serve. 

I ate the leftover the next day cold, and it still warmed my heart. 

But, wait.  There’s more!

In another pan I sautéed some cubed chicken then threw in some red onion, garlic and collard greens with some sea salt and pepper. 

Enjoy the recipe!  I’m excited to hear about how you tweak it and make if your own.

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