Inspired by: Thanksgiving wild-rice pilaf
- Vata seasonOct – Dec in the north
Wild & Brown Rice Pilaf with Pecans and Cranberries
- Serves
- 6
- Portion
- ≈180 g
- Time
- 1 h
- Texture
- Chewy-soft
- Season
- Vata season (autumn – early winter)
- Dosha
- Vata
- Pitta
- Kapha
Vata–Kapha
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (6 servings) | Café batch ×5 |
|---|---|---|---|---|
| Wild rice | ½ cup | 100 g | 500 g | |
| Brown rice | ¾ cup | 150 g | 750 g | |
| Vegetable stock (no onion–garlic, home-made) | 4 cups | 1000 ml | 5000 ml | |
| Ghee (cow) | 1 tbsp | 15 g | 75 g | |
| Celery | 2 stalks | 100 g | 500 g | |
| Dried herbs (thyme, oregano, rosemary, herbes de Provence) | 1 tsp sage–thyme | 2 g | 10 g | |
| Pecans | ½ cup, toasted | 50 g | 250 g | |
| Dried cranberries (lightly sweetened) | ⅓ cup | 40 g | 200 g | |
| Orange / kinnow | zest + juice of ½ | 50 g | 250 g | |
| Rock salt (sendha namak) | ¾ tsp | 4 g | 20 g |
Method
How to cook it
Step 1: Simmer wild rice and brown rice in stock, covered, 45 minutes until tender.
Step 2: Soften celery and herbs in ghee.
Step 3: Fold everything together with pecans, cranberries and orange.
Step 4: Season and serve warm.
Nutrition
Per serving, estimated
Low salt · 0.7 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromOnion→Tocelery and sage
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