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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
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My family's favorite rice dish is this tempting medley of white, brown and wild rice. I prepare it as a side dish or a stuffing. In fall I add chopped dried apricots, and for the holidays I mix in dried cranberries. My guests always ask for seconds. -Ricki Bingham, Ogden, Utah Ingredients:
1/2 cup uncooked brown rice |
1/2 cup finely chopped carrots |
1/2 cup chopped onion |
1/2 cup sliced fresh mushrooms |
2 tablespoons canola oil |
1/2 cup uncooked wild rice |
3 cups chicken broth |
1/4 teaspoon dried thyme |
1/4 teaspoon dried rosemary, crushed |
1/2 cup uncooked long grain rice |
1/3 cup chopped dried apricots |
2 tablespoons minced green onions |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/2 cup chopped pecans, toasted |
Directions:
1. In a large saucepan, saute brown rice, carrots, onion and mushrooms in oil for 10 minutes or until rice is golden.
2. Add wild rice, broth, thyme, and rosemary; bring to a boil. Reduce heat; cover and simmer for 25 minutes.
3. Stir in long grain rice; cover and simmer for 25 minutes or until liquid is absorbed and wild rice is tender.
4. Remove from the heat; stir in apricots, green onions, salt and pepper. Cover and let stand for 5 minutes. Sprinkle with pecans just before serving. Yield: 8-10 servings.
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