Sunday, April 19, 2009

PostHeaderIcon Side Dish Sunday: White & Wild Rice Pilaf

  • 1 tablespoon olive oil
  • 1 large onion, chopped (about 1 cup)
  • 2 large carrots, chopped (about 1 cup)
  • 2 stalks celery, sliced (about 1 cup)
  • 2 cloves garlic, minced
  • 3 1/2 cups vegetable broth (or chicken broth if preferred)
  • 1/2 cup uncooked wild rice
  • 1 cup uncooked regular long-grain white rice
  • 2 tablespoons chopped fresh parsley

Heat the oil in a 12-inch skillet over medium heat. Add the onion, carrots, celery and garlic and cook until the vegetables are tender. Add the wild rice to the skillet, and stir for about 30 seconds. Then stir in broth and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes.

Stir in the white rice. Cover and cook for an additional 20 minutes or until the rice is tender.

Sprinkle with the parsley and serve


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