Brown and Wild Rice Pilaf

Name: Brown and Wild Rice Pilaf
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 large dish
Ingredients: 1/2 cup wild rice; 2 cups brown rice (brown jasmine rice is great); 4 1/2 cups vegetable broth or 4 1/2 cups chicken broth; 3 -5 leaves fresh sage, finely chopped; 1/3-1/2 cup chopped fresh parsley; salt, to taste; pepper, to taste; 2 tablespoons olive oil; 1 onion, chopped (or 3/4 onion and one shallot); 3 stalks celery, sliced; 5 mushrooms, sliced; 1 clove minced garlic (optional)

Submitted by Marlena

"I created this a few years ago at Thanksgiving as substitute for stuffing for the vegetarians. The whole family has adopted it, as we do not cook a whole turkey anymore, just a turkey breast. I suppose it probably could be used to stuff a turkey. It is a bit of trouble to cook the two rices and the vegetable mixture in separate pans, but I find that the taste and texture turns out much better than when I've tried to cook them together."

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Ready In:: 1hr 5mins
Ingredients:: 12
Yields:: 1 large dish

ingredients

¹⁄₂ cup wild rice
2 cups brown rice (brown jasmine rice is great)
4 ¹⁄₂ cups vegetable broth or 4 1/2 cups chicken broth
3 -5 leaves fresh sage, finely chopped
¹⁄₃ - ¹⁄₂ cup chopped fresh parsley
salt, to taste
pepper, to taste
2 tablespoons olive oil
1 onion, chopped (or 3/4 onion and one shallot)
3 stalks celery, sliced
5 mushrooms, sliced
1 clove minced garlic (optional)

directions

Boil wild rice in two cups water about 50 minutes until tender.
Meanwhile, place brown rice and 4 cups broth in another pot and bring to a boil, then reduce to low heat, cover, and cook for 50 minutes or until done.
Pour the olive oil into a sauté pan.
When it is hot, add the onion, celery, and mushrooms, and cook for about 5 minutes.
Add the parsley and sage, garlic if using, and a sprinkling of salt and pepper, then continue cooking until vegetables are soft.
Mix both rices and vegetable mixture, add a bit more vegetable broth if it is too dry, reheat if necessary, and serve.

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Reviews

This recipe was amazing ! I used 3/4 cup wild rice and cooked it in 1 3/4 cups water and 1/4 cup chicken broth. I used long grain brown rice and brought it to a boil then went to 4/10 heat for 10 minutes then brought it to low. I drained both dices and mixed them and put them back in a pot to steam while I sautéd the vegetables. Then I mixed both together , scrape the hard rice stuck to the edges to give it a deliscious crunch!

Alekprus