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Rhubarb Wild Rice Pilaf

BigShotsMom

"A new way to use rhubarb, it plays off the nutty flavor of wild rice. This makes an attractive, unexpected side for fish or poultry. It has become a requested holiday dish in our family."
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Ingredients

35 m servings 234 cals
Original recipe yields 6 servings

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 400 degrees F (200 degrees C). Spread almonds onto a baking sheet.
  2. Toast almonds in preheated oven until golden and fragrant, 7 to 10 minutes.
  3. 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.
  4. 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.
  5. Mix wild rice and white rice into the rhubarb mixture; cook and stir until rice is heated through. Top with toasted almonds.

Footnotes

  • Cook's Note:
  • You can substitute apple juice for the white wine.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 234 calories; 7.9 g fat; 35.6 g carbohydrates; 4.4 g protein; 0 mg cholesterol; 96 mg sodium. Full nutrition

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Reviews

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Enjoyed using my rhubarb in a non-dessert. I had some left over grains and used them instead of rice, tasted great.

Great way to use rhubarb without all the sugar. I didn't have honey, so I used a homemade plum syrup and it turned out delicious. I am looking forward to making this with honey the next time. ...

This was a very good recipe but I changed a couple of things I didn't use rhubarb I used cranberries and added some black rice also and a little Cayanne pepper very good!!!!

What a flavorful and delicious twist on rhubarb. It was nice to not be drenching it in sugar but to use naturally sweet things instead. This recipe was great. It just so happened that I had a...