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

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