NORTHWEST TERRITORIES

The Northwest Territories is a land of contrasts. It is 1.17 million square kilometers of mountains, forests and tundra threaded by clean rivers feeding thousands of pristine lakes.

Home to a population of only 40,000, the Territories of today are generally not as harsh as they used to be. Expect to find upscale restaurants and bistros in many town centres where you can enjoy modern day delicacies as well as the staples of the past.

This Pistachio Brown Basmati Pilaf is uncomplicated yet incredibly flavourful. The unique presence of pistachio nuts adds both depth and texture to this simple side.

“There are so many varieties of rice each with their own distinguishing characteristics that can help round out and balance a plate. From a nutty brown basmati, floral jasmine or cream Arborio, they help me to create the flavours and textures for a mouth to savour and remember.” ~ Chef Nicole Peltz

In a large saucepan, heat butter over medium high heat; cook shallots, stirring often until tender, about 5 minutes. Stir in garlic and cook one minute. Add rice, stirring until rice is completely coated with butter and begins to toast, about 2 minutes.

Pour in broth and bring to a boil. Cover, reduce heat to low and simmer until liquid has completely absorbed and rice is tender with a slight bite. Remove from heat and stir in pistachios. Cover and let sit 5 minutes before serving.

This pilaf pairs well with Great Slave Whitefish and Trout, Arctic Char, or Caribou & Muskox French racks.

CHEF BIO: Chef Nicole Peltz is a 2003 graduate of The New England Culinary Institute. Her passion for food developed early, during Sunday feasts at her great grandma Lucia’s house. You can still see her Italian style and dedication to slow foods in Nicole’s dishes. She began her career as a dishwasher at KoHo Bistro in Eugene, Oregon in 2000. She quickly moved up the ranks to desserts, salads and eventually line cook. After completing school she rejoined the KoHo team as Sous Chef until she took the Executive Chef position at The Oldtown Landing in May of 2005.

RESTAURANT BIO: Owned and operated by Sue Dinham, The Oldtown Landing is nestled on the Back Bay of Yellowknife in historic Oldtown. It opened its doors in June 2003 and offers world-class innovative cuisine with northern influences.