Three-rice pilaf
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Uncooked brown rice |
| ½ | cup | Finely chopped carrots |
| ½ | cup | Chopped onion |
| ½ | cup | Sliced fresh mushrooms |
| 2 | tablespoons | Cooking oil |
| ½ | cup | Uncooked wild rice |
| 3 | cups | Chicken broth |
| ¼ | teaspoon | Dried thyme |
| ¼ | teaspoon | Dried rosemary, crushed |
| ½ | cup | Uncooked long grain rice |
| ⅓ | cup | Chopped dried apricots |
| 2 | tablespoons | Minced green onions |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ½ | cup | Chopped pecans, toasted |
Directions
In a large saucepan, saute brown rice, carrots, onion and mushrooms in oil for 10 minutes or until rice is golden. Add wild rice, broth, thyme and rosemary; bring to a boil. Reduce heat; cover and simmer for 25 minutes.
Stir in long grain rice; cover and simmer for 25 minutes or until liquid is absorbed and wild rice is tender. Remove from the heat; stir in apricots, green onions, salt and pepper. Cover and let stand for 5 minutes. Sprinkle with pecans just before serving.
Recipe by: Ricki Bingham (ToH Feb/Mar 96) Posted to EAT-L Digest 20 Mar 97 by Sean Coate <swcoate@...> on Mar 20, 1997