Three Rice Pilaf - cooking recipe

Ingredients
    1/2 cup brown rice
    1/2 cup carrot, finely chopped
    1/2 cup onion, chopped
    1/2 cup mushroom, sliced
    2 tablespoons oil
    1/2 cup wild rice, uncooked
    3 cups good-quality chicken broth
    1/2 teaspoon dried thyme
    1/2 teaspoon dried rosemary, crushed
    1/2 cup long-grain white rice, uncooked
    1/3 cup dried apricots or 1/3 cup dried cranberries, chopped
    2 tablespoons green onions, minced
    salt and pepper
    1/2 cup chopped pecans
Preparation
    In a large saucepan, saute brown rice, carrots, onions, and mushrooms in 2 tablespoons oil (you can use a tablespoon more oil if desired) for 10 minutes, or until the brown rice is golden in colour.
    Add the wild rice, broth, thyme and rosemary; bring to a boil; reduce heat, cover, and simmer for 25 minutes.
    Stir in long-grain white rice, cover, and simmer for 25 mins, or until the liquid is absorbed, and the wild rice is tender.
    Remove from heat, stir in apricots or cranberries (or a combination of both), green onions, salt and pepper.
    Cover, and let stand for 4 minutes.
    Sprinkle with pecans just before serving.
    *Note* you may add more broth or water, and simmer a little longer if needed.
    Delicious!

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