Site icon PB + P Design

Wild Rice Pilaf

Hi Everyone,

Wow, what a weather change.  Remember yesterday when I was complaining on how hot it was?  Well today, was rain and 62 degrees.  Crazy weather!  How do you go from 97 to 62 over night?  I’m happy it rained though, that way I didn’t have to water my garden.  Plus it’s Monday and I was at work anyway, so let it rain now and be nice for the weekend.

Today is the first day of the debut of Skinny Bitch Tuesday!  Now what is Skinny Bitch Tuesday?  Skinny Bitch is a cookbook by Kim Barnouin.  She is a vegan, cook, a nutritionist, and a mom.  Now I’m not a Vegan, but I don’t mind having meatless meals.  Heck, I love all food, vegan, vegetarian, meat, sweet, carby, you name it, I like it!  🙂 The Skinny Bitch Club was created by Claire from Realistic Nutritionist and Kelly from Eat Yourself Skinny.  I’m very happy to be apart of this group with these lovely ladies.  What we are doing is making the same recipe from the cookbook, adapting it to our needs or following the recipe.  This weeks recipe is Wild Rice with Pine Nuts, Currants and Caramelized Onions.

I know I would love the recipe in the book, but I had to change it up a bit to appeal to my picky Husband.  I also cut the recipe in half since it was the two of us.  My big changes were using one kind of rice, using cherries instead of currants, olive oil in place of grapeseed oil and no nuts.  I know what did I do to keep it the same?  The rest of it is the same.

I love the idea of cooking rice in vegetable broth, it adds so much extra flavor to the dish.  The reason I used cherries instead of currants is because of my Mom.  My Mom you’re wondering?  This is going to sound so stupid, but remember back in the 70’s and early 80’s when the big thing were turtlenecks with the fruit, dogs, frogs, flowers ect.. printed all over them?  Looking back now, gosh, were they ugly.  What were they thinking?  And why did we wear them?  My Mom had one with cherries on it, and the name brand was Currants.  Up until a few years ago I always thought currants were cherries.  Not even close!  Funny how our brain works that way, I was like 8 – 10 years old when she had that turtleneck.  By the way I now know what currants are, but I have no idea what they actually are.  Are they an olive?  I don’t know?  Tell me what exactly is a current?  I should Google it.

In the recipe I chose not to use pine nuts, and considered walnuts, but I found Trader Joe’s Wild Black Rice to be chewy and I just didn’t think nuts would have worked out so well.  Plus my Husband is not a fan of nuts in food.  He weird!  However, I didn’t think he would like this dish at all, because he doesn’t believe in fruit in a dinner dish and he’s not big on wild rice and you know what he liked it!  He actually went for seconds, which shocked me!!

The best way to describe this dish is sweet and savory.  I really loved the caramelized onions and the fresh cherries added a hint of sweetness to it.  All in all I give this dish two thumbs up!!  You should really try the recipe.  It’s a perfect side dish with a meal.  I served it with a pork tenderloin.

Wild Rice with Caramalized Onions & Cherries
Prep time
Cook time
Total time
A classic wild rice dish that is sweet and savory and flavored with fresh cherries and caramelized onions. A perfect compliment to any meal.
Serves: 3 cups
  • ½ cup Wild Rice
  • 2 Cups Vegetable Broth
  • ¼ cup onion, diced
  • 2 tsp. garlic, minced
  • ⅓ cup cherries, fresh, pitted, chopped
  • 1 Tbsp. parsley, fresh
  1. In a medium sauce pan, bring vegetable broth to a boil. Add rice and bring to second boil. Cover rice, and simmer on low for 40 minutes until broth is evaporated. Fluff with fork.
  2. Meanwhile in a skillet, heat the olive oil, add the onion, cook for about 5 minutes until tender, add garlic, saute for about another 30 seconds. Add cherries and cook until cherries are warmed about another 2 minutes.
  3. In a bowl add cherry mixture and rice. Fold in parsley.
Calories per cup: 161.3, Fat: 4.9, Cholesterol: 0, Sodium: 47, Potassium: 64, Carbs: 25, Fiber: 2.6, Sugar: 2.7, Protein: 5.8

Adapted from Skinny Bitch Cookbook
Nutrition Information
Serving size: 1 cup

I want to introduce you to the other ladies in the Skinny Bitch Tuesday Club.

Claire from the Realistic Nutritionist

Kelly from Eat Yourself Skinny

Michelle from The Healthy Bites

Stephanie from Eat.Drink.Love

Be sure to stop by these wonderful ladies blogs to check out there spin on the Wild Rice with Pine Nuts, Currants and Caramalized Onions.  I can’t wait to see what they came up with.

Oh and sending out big Hugs to Kelly!!  She wasn’t able to participate in this weeks recipe because she is feeling under the weather.  Hope you get better soon Kelly!!

See you tomorrow!  Have a great day!


P.S.  I promise tomorrow won’t be a cherry dish!


Exit mobile version