Recipes Ingredients Pasta and Grains Rice Recipes Rice Pilaf with Almonds and Dried Pears 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 6 To make your own herbes de Provence mixture, combine more-or-less-equal amounts of dried lavender, summer savory, marjoram, rosemary, and thyme. Ingredients ½ cup whole almonds 1 cup wild rice 1 tablespoon unsalted butter 1 small onion, finely chopped 2 teaspoons herbes de Provence 2 stalks celery, finely chopped 1 teaspoon salt ½ teaspoon freshly ground black pepper 1 cup white rice 8 dried pears, finely chopped 1 cup finely chopped fresh flat-leaf parsley Directions Heat oven to 350 degrees. Spread almonds on a baking sheet. Toast in the oven until almonds just begin to smell fragrant, about 10 minutes. Transfer pan from oven. Using a sharp knife, coarsely chop almonds, and set aside. Fill a medium saucepan with water, and bring to a rolling boil. Add wild rice, and reduce heat. Let simmer until rice is tender but not split, about 45 minutes. Drain, and set aside. Meanwhile, melt butter in a medium saucepan with a tight-fitting lid. Add chopped onion; cook until translucent, about 3 minutes. Stir in herbes de Provence and celery. Season mixture with 1 teaspoon salt and 1/2 teaspoon pepper; cook mixture a few minutes more. Stir in white rice, and cook, stirring, until rice just starts to turn translucent, 3 to 4 minutes. Add 1 1/2 cups cold water; bring to a boil. Reduce heat, cover, and simmer about 20 minutes. Remove from heat; transfer rice pilaf to a bowl. Add reserved almonds, wild rice, dried pears, and chopped parsley. Toss to combine. Rate it Print