Brown and Wild Rice Pilaf

READY IN: 1hr 5mins
Recipe 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.

Top Review by Alekprus

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!

Ingredients Nutrition

Directions

  1. Boil wild rice in two cups water about 50 minutes until tender.
  2. 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.
  3. Pour the olive oil into a sauté pan.
  4. When it is hot, add the onion, celery, and mushrooms, and cook for about 5 minutes.
  5. Add the parsley and sage, garlic if using, and a sprinkling of salt and pepper, then continue cooking until vegetables are soft.
  6. 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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