Loaded Brown and Wild Rice Pilaf
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Yields:
-
1/2 cup per serving
- Serves:
- 6-8
ingredients
- 2 tablespoons light margarine
- 1⁄2 small onion, finely chopped
- 3 garlic cloves, finely chopped
- 1⁄4 cup red bell pepper, finely chopped
- 1 small carrot, peeled and finely, chopped
- 1 cup green beans, chopped into bite size pieces
- 1⁄4 cup flat leaf parsley, chopped
- 3⁄4 cup brown rice
- 1⁄4 cup wild rice
- 3⁄4 cup of low sodium black beans, drained and rinsed
- 3⁄4 cup of low sodium pigeon peas, drained and rinsed
- 1 tablespoon of sodium free chicken broth seasoning
- 1⁄4 teaspoon Mrs. Dash table blend seasoning
- 1 1⁄2 cups boiling water
directions
- Preheat oven to 350 degrees.
- Melt margarine in a sauce pan that has a tight fitted lid over med-high heat.
- Add onion and garlic and saute for 3 minutes, stirring occasionally.
- Add the rice and stir to coat.
- Add the boiling water, Mrs Dash and Broth Seasoning. Stir to combine.
- Place lid on pot and raise temperature to high and bring the rice mixture to a boil.
- Remove rice from heat and transfer to a oven proof dish that is big enough for the rice.
- Cover tightlyh with 2 pieces of foil.
- Place the dish in oven on the middle rack.
- Bake for 1 hour or until all liquid has evaporated.
- remove the dish from the oven and allow to sit for 5 minutes. Fluff with a fork.
- For the Vegetables.
- While the rice is cooking, steam the carrots and green beans and saute the red peppers.
- combine the green beans, carrots, red peppers and both beans. Set aside.
- Once the rice has finished cooking and it has set for the alloted time, stir in the vegetable/bean mixture and chopped parsley. Enjoy.
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