Wild Rice Pilaf

Photo: Tina Rupp; Styling: Deborah Williams/Pat Bates and Associates
Friends coming to dinner tonight? Throwing a last-minute cocktail party? Grab a few grocery store items and dress them way up with these brilliant insider tricks.

Yield:

4 servings

Ingredients

Salad bar:
1/2 cup chopped bell pepper
1/2 cup julienne-cut carrot
1/4 cup chopped red onion
1/4 cup sliced snow peas
2 tablespoons sliced radishes
Prepared foods:
3 cups cooked wild rice

Preparation

Heat a sauté pan over medium-high heat; add 2 teaspoons olive oil. Add bell peppers, carrots, and red onion; cook 2 minutes. Microwave rice 5 minutes; transfer to a bowl. Add peas, radishes, 1 tablespoon fresh lime juice, and 1 tablespoon seasoned rice vinegar to rice; season with salt and pepper.

Fab tip: Make the rice look like five-star fare by shaping it into a timbale. Use a clean tuna can or deep, round-shaped biscuit cutter coated with cooking spray to pack in 1 cup rice mixture. Turn it over onto the serving plate, and voilà!

Note:

Lori Powell,

Health

November 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note