Wild Rice and Yam Pilaf

Serves: 8

The color of wild rice ranges from a dark black to a lighter colour. The darker and richer the grass is, the smokier and more fermented it is going to taste. However, most of the time wild rice will give a nutty and woodsy flavour which makes it great for warming pilafs and grain based salads. Wild rice, like any rice dish can be made with anything added to it. You can make it sweet, savoury, put it into soup, pancakes or combine it with other grains.

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1 to 2 yam, cut into cubes and roasted
3 tablespoons extra virgin olive oil, divided (optional)
sea salt
ground pepper
1 cup wild rice, rinsed and dry toasted
2 cups water
1 bunch kale, chopped into pieces and lightly steamed
1/3 cup chopped dried cherries or cranberries
1/4 cup chopped toasted cashews or hazelnut
2 tablespoons fresh chives or green onions


Preheat oven to 350°F. Place cubed yams on baking sheet and drizzle with 1 tablespoon olive oil, if using. Place in the oven and bake for 45 minutes.

Rinse rice and dry toast in frying pan over medium heat for 1 - 2 minutes. Add water and cover. Reduce heat to low and simmer for 30 minutes or until the water is absorbed.

Meanwhile, lightly steam chopped kale in steamer insert. Set aside.

Fluff rice and stir in cherries, cashews, and roasted yams. Let stand, covered, for 5 minutes.

Stir in kale and remaining olive oil, if using. Place in a serving bowl and garnish with chives.

Serve hot or at room temperature.

Source: recipes.saladmaster.com

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