Ingredients:
1/2 cup brown rice
1/2 cup carrots, finely chopped
1/2 cup onions, chopped
1/2 cup mushrooms, sliced
2 tablespoons oil
1/2 cup wild rice, uncooked
3 cups good-quality chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/2 cup long-grain white rice, uncooked
1/3 cup dried apricots or 1/3 cup dried cranberries, chopped
2 tablespoons green onions, minced
salt and pepper
1/2 cup chopped pecans
Directions:
In a large saucepan, saute brown rice, carrots, onions, and mushrooms in 2 tablespoons oil (you can use a tablespoon more oil if desired) for 10 minutes, or until the brown rice is golden in colour.
Add the wild rice, broth, thyme and rosemary; bring to a boil; reduce heat, cover, and simmer for 25 minutes.
Stir in long-grain white rice, cover, and simmer for 25 mins, or until the liquid is absorbed, and the wild rice is tender.
Remove from heat, stir in apricots or cranberries (or a combination of both), green onions, salt and pepper.
Cover, and let stand for 4 minutes.
Sprinkle with pecans just before serving.
*Note* you may add more broth or water, and simmer a little longer if needed.
Delicious!
Servings: 6-8
Time preparation: 25 min.
Time total: 85 min.