| 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 <swcoate@PEGANET.COM> on Mar 20, 1997
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