Prep 15 mins
Cook 50 mins
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.
- 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)
- 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.
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!