Duck and Rhubarb Wild Rice Pilaf
By Julie Cader
Growing up in Alaska, I always looked forward to spring when the rhubarb would produce its ruby red stalks and mom would make amazing rhubarb pie! This California rice pilaf recipe combines the natural tartness of fresh rhubarb, the nuttiness of wild blend rice, and rich flavors of duck and bacon to make a hearty side dish. Serves 4-6.
1 cup Lundberg Wild Blend Rice
1 ¾ cups chicken broth
1 tablespoon extra virgin olive oil
2 garlic cloves, finely chopped
1 yellow onion, chopped
1 cup mushrooms, chopped
1/3 cup white wine
2 cups fresh rhubarb, chopped
½ cup dried blueberries
1 teaspoon cinnamon
Maple Leaf brand Duck Leg Confit, fully cooked, skin discarded, and meat chopped
2 slices bacon, fully cooked, chopped
2 tablespoons pure maple syrup
½ cup honey roasted pecan pieces
salt and black pepper to taste
Combine rice and broth in a pot and bring to a boil. Cover with a tight-fitting lid, reduce heat to a low simmer and cook for 45 minutes. Remove from heat and let steam, covered, for 10 minutes. Fluff with fork and set aside.
Heat the olive oil in a large, deep skillet, and gently sauté the garlic, onion and mushrooms for 5 minutes, or until softened. Deglaze the pan with the white wine and cook until liquid has reduced by half. Add the rhubarb, blueberries, cinnamon, duck meat, and bacon, and cook for another 5 minutes. Add the maple syrup and gently stir until all ingredients are well coated. Stir in the rice and add the pecan pieces. Season with salt and pepper to taste. Serve in a colorful bowl.
Now, I think I will make a fresh rhubarb pie, topped with vanilla ice cream, to go with this tasty pilaf! Yum! Yum!
Julie is the former Finance & Administration Manager for the California Rice Commission, and a big proponent of trying new recipes- especially if they feature California rice.