Mold Detox Friendly Cilantro-Lime Wild Rice Pilaf with Cranberries
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Learn more →Ingredients
4 servings
- 1 cup wild rice, rinsed
- 2 tbsp extra-virgin olive oil
- 3 cloves garlic, minced
- 2 ½ cups low-sodium chicken broth
- ½ tsp fine sea salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ½ cup dried cranberries, unsweetened juice or lightly sweetened with fruit juice
- ½ cup raw pecans, roughly chopped
Ingredient noteThe Mold Detox diet is cautious about nuts because badly stored nuts can carry mold, but fresh pecans are likely tolerated by many on this diet. Buy nuts that look and smell fresh, and keep opened packages in the fridge or freezer. If you prefer to always avoid pecans, please tap it and change its rating to Red.
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tsp lime zest
- ¼ tsp ground turmeric
Instructions
- 1
Toast the pecans in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate and set aside.
- 2
Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the rinsed wild rice and stir to coat, toasting for 2 minutes until the grains smell nutty.
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