Recipe courtesy of Alex Guarnaschelli
Wild and Basmati Rice Timbale with Cranberries And Pecans
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- Level: Easy
- Total: 2 hr (includes resting time)
- Active: 25 min
- Yield: 6-8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 398
- Total Fat
- 15 g
- Saturated Fat
- 3 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 8 g
- Cholesterol
- 6 mg
- Sodium
- 236 mg
This is a combination of textures and flavors of the holidays. The side dish is dramatic presentation-wise, and very old-school. The pecans, cranberries and wild rice are all American ingredients representative of the season. They are also a fantastic combination of tangy, sweet, nutty and earthy. Don't like wild rice? Simply omit and make with all basmati. Don't want to use nuts? Use sunflower or pumpkin seeds instead. For the wild rice, I prefer it as simple as possible: the old-fashioned boil. Wild rice kernels are heated and usually partially hulled. If the wild rice you buy is minimally processed, the cooking time will be longer. But the cooking time invested is worth it! My beginning ratio is 3 cups of water and 1 1/2 teaspoons kosher salt for every cup of rice. Fill a medium pot with cold water, bring the water to a boil over high heat on the stovetop, add the salt and submerge the rice. Lower the heat so it simmers gently.
- Level: Easy
- Total: 2 hr (includes resting time)
- Active: 25 min
- Yield: 6-8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 398
- Total Fat
- 15 g
- Saturated Fat
- 3 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 8 g
- Cholesterol
- 6 mg
- Sodium
- 236 mg
Ingredients
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Directions
- In a medium pot, combine the rice with 3 cups water and 1 tablespoon kosher salt. Bring to a boil over medium heat. Lower the heat, cover and cook until the water evaporates. You will know the rice is fully cooked when most of the grains are cracked and the fluffy, white interior of the rice reveals itself. The cooking time can vary a lot, from 45 minutes to over an hour, depending. If the water in the pot evaporates before the rice is done, simply add small amounts of water until the rice is tender. Ideally, when the rice is cooked, there shouldn’t be an excess of water. Stir in the curry powder and 1 tablespoon olive oil and season with salt and pepper.
- Preheat the oven to 350 degrees F.
- In a large saucepan, combine the butter and 1 tablespoon olive oil. Add the onion, then season it with salt and pepper and cook over medium heat, stirring constantly with a wooden spoon. Cook until the onion softens, 3 to 5 minutes, then stir in the basmati rice and coriander seeds.
- Toast the basmati rice for a minute by stirring it over high heat. When it starts to make crackling sounds, add 3 cups of water. Adjust the heat until very low, then cover; place the pan in the oven and cook until the rice is done, 15 to 18 minutes. (Do not stir it as it cooks or it might cook unevenly.) Remove and flake the rice with a fork. Mix in the parsley and the remaining 1/2 tablespoon butter.
- Lightly grease an 8-inch round baking dish with the remaining tablespoon olive oil and mold about three-quarters of the basmati rice in a ring around the edge of the dish, leaving a hole in the center. Allow to sit for 10 minutes, then place a round serving dish over the rice and gently flip it. Gingerly remove the round dish and fix the ring of rice if it is disrupted.
- Warm the wild rice and stir in the remaining basmati rice, along with the pecans, cranberries and vinegar. Taste for seasoning. Fill the hole with the wild rice mix.
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