July 16, 2010, Newsletter Issue #315: 3 Rice Pilaf

Tip of the Week

If you´re in a hurry substitute a store bought 3 rice or wild rice mixture for the brown, long grain and wild rices and proceed with recipe as outlined below.


1/2 cup brown rice
1/2 cup carrots, finely chopped
1/2 cup onion, chopped
1/2 cup fresh mushrooms, sliced
2 tablespoons cooking oil
1/2 cup wild rice
3 cups chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/2 cup long grain rice
1/3 cup dried apricots, chopped
2 tablespoons green onions, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup pecans, toasted & chopped

In 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 heat; stir in apricots, green onions, salt and pepper, cover and let stand for 5 minutes.
Sprinkle with pecans just before serving.

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