| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Side, Dishes | 8 | Servings | |
INGREDIENTS
| 1/2 | c | Uncooked brown rice |
| 1/2 | c | Finely chopped carrots |
| 1/2 | c | Chopped onion |
| 1/2 | c | Sliced fresh mushrooms |
| 2 | tb | Cooking oil |
| 1/2 | c | Uncooked wild rice |
| 3 | c | Chicken broth |
| 1/4 | ts | Dried thyme |
| 1/4 | ts | Dried rosemary, crushed |
| 1/2 | c | Uncooked long grain rice |
| 1/3 | c | Chopped dried apricots |
| 2 | tb | Minced green onions |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/2 | c | Chopped pecans, toasted |
INSTRUCTIONS
In a large saucepan, saute brown rice, carrots, onion and mushrooms in oil for 10 minutes or until rice is golden. Add wild rice, broth, thyme and rosemary; bring to a boil. Reduce heat; cover and simmer for 25 minutes. Stir in long grain rice; cover and simmer for 25 minutes or until liquid is absorbed and wild rice is tender. 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. Recipe by: Ricki Bingham (ToH Feb/Mar 96) Posted to EAT-L Digest 20 Mar 97 by Sean Coate <[email protected]> on Mar 20, 1997
A Message from our Provider:
“Turn the despair of being alone into the wonder of being alone with God”