Wild Rice Pilaf

• 
  • 2 Tbsp canola oil (30 mL)
  • 1 shallot, diced (1 )
  • 1 cup wild rice (250 mL)
  • 3 cups low sodium chicken stock (750 mL)
  • 2 Tbsp canola oil (30 mL)
  • 1 small red pepper, diced (1 )
  • 1 small green pepper, diced (1 )
  • 1 cup chopped crimini mushrooms (250 mL)
  • 1/2 cup pecan halves, toasted and coarsely chopped (125 mL)
  • 1/2 cup dried cranberries (125 mL)
  • 1/2 cup golden raisins (125 mL)
• 
  1. In a large saucepan over medium high heat, heat 2 Tbsp (30 mL) canola oil Sauté shallot and cook and stir for 1 – 2 minutes. Add wild rice and stir to coat rice with canola oil.
  2. Add chicken stock. Bring to a boil. Reduce heat, cover and cook for 45 – 50 minutes or until the rice is tender and starting to burst.
  3. Meanwhile, In a medium saucepan over medium high heat, heat 2 Tbsp (30 mL) canola oil. Sauté peppers and mushrooms until just softened. Add pecans, cranberries and raisins. Toss mixture.
  4. Combine cooked rice and vegetables in a large serving bowl. Serve warm or at room temperature.

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