Delicious and versatile pilaf, yummy on its own or serve with your protein of choice.
30 - 45Min
4-6
Vegetarian
Vegan adaptable
Preheat oven to 375*F/190*C. Heat a large pot (that can go in the oven) over medium-high heat. Add the butter and 1 tbsp of the olive oil. When the butter is melted, ass the crushed coriander seeds and cook for 1 minute. Add in 1 stalk of celery and the red onion and cook for 5 minutes. When the onions are softened, add in the Dainty Long & Wild Rice and stir to coat. Pour in the stock, bring to a simmer, and season with salt and pepper. Cover the pot and place the whole pot in the oven. Allow to cook for 30-40 minutes, or until all the liquid has been absorbed.
Place the remaining celery in a bowl with the fennel. Toss with the remaining olive oil and season with salt and pepper. Toss to coat. Lay on a parchment lined baking sheet and place in the oven with the rice. Roast in the oven for 30 minutes, until softened and lightly caramelized.
Uncover the rice and cook for another 15 minutes. Remove from the oven and fold in the roasted vegetables, dried cherries or cranberries, the toasted pecans, and the dill or parsley. Adjust seasoning with salt and pepper and serve warm.
