Yield: 6 Servings
|2||Garlic cloves, minced|
|½ teaspoon||Dried thyme|
|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|
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 www.synapse.com/~gemini