This Rhubarb Wild Rice Pilaf makes a delicious side dish to any meal.
Rhubarb doesn’t have to be limited to just pies, cobblers, and muffins. It can be used in savory dishes too! I am a big fan of the natural tartness of rhubarb and sometimes the idea of adding a ton of sugar to balance out the tartness doesn’t appeal to me. Over the past few weeks, I have been testing out different savory rhubarb recipes. One of my favorites is this Rhubarb Wild Rice Pilaf.
The natural tartness of the rhubarb pairs beautifully with the nuttiness of the wild rice. This dish is naturally sweetened with just two tablespoons of pure maple syrup. Try and look for rhubarb stalks that are darker in color for this recipe. If your rhubarb is more on the greener side, this dish will be on the tart side. You can always add more maple syrup if needed.
If you have followed the blog for awhile, you already know how much I love dried Michigan cherries. They make a wonderful addition to this pilaf. The combination of the rhubarb with the dried cherries is so good! I have used both pecans and roasted cashews in the pilaf. The addition of nuts adds a nice crunch to the pilaf.
This Rhubarb Wild Rice Pilaf can be served warm, at room temperature or cold. I actually prefer this pilaf after it has chilled in the fridge for a few hours.
Do you have any favorite savory rhubarb recipes? Leave a comment if you do. I’d love hear your favorites!
- 1 Tablespoon Olive Oil
- 1 Small Yellow Onion, diced
- 1 Garlic Clove, minced
- ⅓ Cup White Wine
- 2 Cups Rhubarb, chopped
- ½ Cup Dried Cherries
- 1 Tsp Cinnamon
- 2 Tablespoons Maple Syrup
- 2 Cups Cooked Wild Rice Blend
- ¼ Cup Cashews or Pecans
- Sea Salt and Black Pepper to taste
- Cook the wild rice according to the package directions. Set aside.
- Heat the oil in a large, deep skillet over medium-high heat. Add the onion and cook 5-7 minutes. Add the garlic and cook for 1 minute.
- Deglaze the pan with the white wine and stir. Cook until most of the liquid has evaporated.
- Add the rhubarb, dried cherries and cinnamon. Stir and then lower heat to medium. Cook for 5 to 6 minutes.
- Add the maple syrup and stir, making sure to coat all of the rhubarb. Cook for 2-3 minutes, just until the rhubarb is tender, but not mushy. You still want it to have a crunch.
- Add the cooked wild rice and stir. Cook until just the rice is heated. Stir in the cashews.
- Season with salt and pepper to taste.
Recipe inspired by this recipe.