| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Jewish | Vegetari, Low-fat/cal, Rice | 12 | Servings |
INGREDIENTS
| 3/4 | c | Wild rice; uncooked |
| 3 | c | Vegetable broth |
| 3/4 | c | Long-grain brown rice; uncooked |
| 3/4 | ts | Salt |
| 1 | ts | Vegetable oil |
| 3/4 | c | Sliced fresh mushrooms |
| 1/2 | c | Chopped red pepper |
| 1/2 | c | Chopped yellow pepper |
| 1/4 | c | Thinly sliced carrot |
| 1/4 | ts | Curry powder |
| 1/4 | ts | Black pepper |
| 1/8 | ts | Ground cumin |
| 2 | cl | Garlic; minced |
INSTRUCTIONS
Rinse wild rice in 3 changes of hot water; drain and set aside. Bring vegetable broth to a boil in a saucepan; stir in wild and brown rices and salt. Cover, reduce heat, and simmer 55 minutes or until tender and liquid is absorbed; set aside. Lightly coat heat until hot. Add mushrooms and next 7 ingredients; saute' 2 minutes or until crisp-tender. Add to rice mixuture; toss gently. Serve warm. Origin: Susan Powter-Eating Posted to JEWISH-FOOD digest by Lenore Gould <lenoreg@wwnet.com> on Oct 06, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“You can tell how big a person is by what it takes to discourage him.”