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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
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If you are looking for a wonderful rice side dish to serve for you guests, then this is it! A delicious blend of flavours, along with dried fruit makes this dish a winner. Add in some fresh garlic when you saute the onions if desired. Adjust all seasonings to taste. 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 |
Directions:
1. 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.
2. Add the wild rice, broth, thyme and rosemary; bring to a boil; reduce heat, cover, and simmer for 25 minutes.
3. Stir in long-grain white rice, cover, and simmer for 25 mins, or until the liquid is absorbed, and the wild rice is tender.
4. Remove from heat, stir in apricots or cranberries (or a combination of both), green onions, salt and pepper.
5. Cover, and let stand for 4 minutes.
6. Sprinkle with pecans just before serving.
7. *Note* you may add more broth or water, and simmer a little longer if needed.
8. Delicious!
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