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Nov-Dinner: Two-Rice and Sweet Pepper Pilaf

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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Grains Cornish Vegetables 6 Servings

INGREDIENTS

1 tb Butter
2 Garlic cloves, minced
1 Onion, chopped
1/2 ts Dried thyme
1/4 ts Pepper
1 1/2 c Chicken/vegetable stock
1 tb White wine vinegar
1/2 c Wild rice, rinsed/drained
1 c Long-grain rice
1/2 Sweet red/yellow pepper, diced
1/2 ts Salt

INSTRUCTIONS

Tip: While rice is cooking, do not stir it unless specifically stated in
the recipe - the grain's starch will be released and make the rice sticky.
In large saucepan, melt butter over medium heat; cook garlic, onion, thyme
and pepper, stirring occasionally, until softened, about 5 minutes. Add
stock, 1-1/4 cups water and vinegar; bring to boil.
Add wild rice to saucepan and return to boil; reduce heat, cover and simmer
for 35 minutes. Stir in long-grain rice; cover and simmer for about 30
minutes or until rice is tender and liquid is absorbed. With fork, stir in
sweet pepper and salt; cover and let stand for 5 minutes.
Dinner Menu: ~ Mushroom and Leek Pate ~ Make-Ahead Seafood Salad ~ Maple
Orange Cornish Hens ~ Squash Crescents ~ Zucchini Ribbons ~ Two-rice and
Sweet Pepper Pilaf ~ Ricotta Cheesecake with Citrus Compote
6 servings for $7.16 CDN[Nov 95]
Per Serving: about 200 calories, 6 g protein, 3 g fat, 31 g carbohydrate
Source: Canadian Living magazine Nov 95 "No-Panic Party" Recipes by
Canadian Living Test Kitchen Recipe by Jennifer Mackenzie
[-=PAM=-]   PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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