Loaded Brown and Wild Rice Pilaf |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 14 |
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I came up with this recipe after viewing several braon and wild rice recipes. I try to incorporate as much healthy ingredients into everything I create. (I used sodium free chicken broth seasoning, light margarine, Mrs. Dash Seasoning and Low Sodium Beans that were drained and rinsed) Ingredients:
2 tablespoons light margarine |
1/2 small onion, finely chopped |
3 garlic cloves, finely chopped |
1/4 cup red bell pepper, finely chopped |
1 small carrot, peeled and finely, chopped |
1 cup green beans, chopped into bite size pieces |
1/4 cup flat leaf parsley, chopped |
3/4 cup brown rice |
1/4 cup wild rice |
3/4 cup of low sodium black beans, drained and rinsed |
3/4 cup of low sodium pigeon peas, drained and rinsed |
1 tablespoon of sodium free chicken broth seasoning |
1/4 teaspoon mrs. dash table blend seasoning |
1 1/2 cups boiling water |
Directions:
1. Preheat oven to 350 degrees.
2. Melt margarine in a sauce pan that has a tight fitted lid over med-high heat.
3. Add onion and garlic and saute for 3 minutes, stirring occasionally.
4. Add the rice and stir to coat.
5. Add the boiling water, Mrs Dash and Broth Seasoning. Stir to combine.
6. Place lid on pot and raise temperature to high and bring the rice mixture to a boil.
7. Remove rice from heat and transfer to a oven proof dish that is big enough for the rice.
8. Cover tightlyh with 2 pieces of foil.
9. Place the dish in oven on the middle rack.
10. Bake for 1 hour or until all liquid has evaporated.
11. remove the dish from the oven and allow to sit for 5 minutes. Fluff with a fork.
12. For the Vegetables.
13. While the rice is cooking, steam the carrots and green beans and saute the red peppers.
14. combine the green beans, carrots, red peppers and both beans. Set aside.
15. Once the rice has finished cooking and it has set for the alloted time, stir in the vegetable/bean mixture and chopped parsley. Enjoy.
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