Rhubarb Wild Rice Pilaf

admin 25/04/20 Recipes


6 servings

Prep Time


Cook Time



1/4 cup: almonds

2 tablespoons: olive oil

1 cup: chopped sweet onion

2 cloves: garlic, minced

2 cups: chopped rhubarb

1/2 cup: white wine

1/2 cup: golden raisins

1 teaspoon: ground cinnamon

1/4 teaspoon: cayenne pepper

2 tablespoons: honey

1 tablespoon: low-sodium soy sauce

1 cup: cooked wild rice

1 cup: cooked long-grain white rice


Preheat oven to 400 degrees F (200 degrees C). Spread almonds onto a baking sheet.

Toast almonds in preheated oven until golden and fragrant, 7 to 10 minutes.

Heat oil in a large skillet over medium-high heat. Saute onion in hot oil until just translucent, 5 to 7 minutes. Add garlic and saute until fragrant, about 1 minute. Mix rhubarb into onion and garlic and saute until slightly softened, about 2 minutes more.

Stir wine wine, raisins, cinnamon, and cayenne pepper into rhubarb mixture; cover the skillet with a lid, reduce heat to medium-low, and simmer until rhubarb is tender to the bite but still firm, 5 to 8 minutes. Add honey and soy sauce; stir.

Mix wild rice and white rice into the rhubarb mixture; cook and stir until rice is heated through. Top with toasted almonds.


Calories: 234 kcal

Carbohydrates: 35.6 g

Cholesterol: 0 mg

Fat: 7.9 g

Fiber: 3.2 g

Protein: 4.4 g

Sodium: 96 mg

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