Nov-dinner: two-rice and sweet pepper pilaf

Yield: 6 Servings

Measure Ingredient
1 tablespoon Butter
2 Garlic cloves, minced
1 Onion, chopped
½ teaspoon Dried thyme
¼ teaspoon Pepper
1½ cup Chicken/vegetable stock
1 tablespoon White wine vinegar
½ cup Wild rice, rinsed/drained
1 cup Long-grain rice
½ Sweet red/yellow pepper, diced
½ teaspoon Salt

Tip: While rice is cooking, do not stir it unless specifically stated in the recipe - the grain's starch will be released and make the rice sticky.

In large saucepan, melt butter over medium heat; cook garlic, onion, thyme and pepper, stirring occasionally, until softened, about 5 minutes. Add stock, 1-¼ cups water and vinegar; bring to boil.

Add wild rice to saucepan and return to boil; reduce heat, cover and simmer for 35 minutes. Stir in long-grain rice; cover and simmer for about 30 minutes or until rice is tender and liquid is absorbed. With fork, stir in sweet pepper and salt; cover and let stand for 5 minutes.

Dinner Menu: ~ Mushroom and Leek Pate ~ Make-Ahead Seafood Salad ~ Maple Orange Cornish Hens ~ Squash Crescents ~ Zucchini Ribbons ~ Two-rice and Sweet Pepper Pilaf ~ Ricotta Cheesecake with Citrus Compote 6 servings for $7.16 CDN[Nov 95] Per Serving: about 200 calories, 6 g protein, 3 g fat, 31 g carbohydrate Source: Canadian Living magazine Nov 95"No-Panic Party" Recipes by Canadian Living Test Kitchen Recipe by Jennifer Mackenzie [-=PAM=-] PA_Meadows@...

From Gemini's MASSIVE MealMaster collection at

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