Wild rice gives this side dish a pleasantly nutty flavor, while the vegetables add sweetness. This rice pilaf is a great accompaniment for vegetarian and seafood entrees.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Ingredients:
- ½ cup wild rice
- 1 cup brown basmati rice
- ¼ teaspoon sea salt
- 1 bay leaf
- 2 tablespoons olive oil
- 1 small sweet onion, chopped fine
- 1 carrot, chopped fine
- 1 leek, chopped fine
- 2 tablespoons chopped Italian parsley
- Tamari
Preparation:
In small saucepan, bring 3 cups water to a boil. Add wild and brown basmati rice, salt and bay leaf. Bring rice to a boil, cover, reduce heat to a simmer and cook for 45 minutes, until rice is fluffy.
Let the rice sit, covered, for 10 minutes before using. Discard bay leaf.
Heat olive oil in a skillet over medium heat. Add onion, carrots and leek, and sauté until vegetables are tender but not browned, about 5 minutes.
Turn rice into mixing bowl. Add vegetables, parsley, and tamari to taste. Mix well and serve hot or room temperature.
Serves 4-6
Copyright 2007 by Jen Hoy
