Brown and Wild Rice Pilaf

READY IN: 1hr 15mins
Top Review by magpie diner

I made this tonight, and all in all, it turned out well...however I had to adjust to make it work. It seemed like an awful lot of water for that much rice. As another reviewer said, more like 2 1/2 makes sense, otherwise it would have been mushy. I doubled the recipe and used 6 cups of veggie stock. I felt it was still going to be too soggy, so I added about 1/2 a cup of pearl barley. I also found the first direction a bit confusing, especially if you're new to cooking rice. I sauteed the onion (with garlic) and celery (in olive oil), then added the mushrooms and herbs, let that saute a bit before adding the rice and finally the stock. Flavour was good - all depending on your stock, you may need to add salt and/or pepper. Thanks Dancer...!

Ingredients Nutrition

Directions

  1. Cook and stir in brown rice, wild rice, onion and celery in margarine until onion is tender.
  2. Stir in mushrooms, sage, marjoram, thyme and stock.
  3. Heat to boiling, stirring occasionally.
  4. Pour into ungreased 1 1/2-quart casserole.
  5. Cover tightly.
  6. Bake in 350-degree oven until all liquid is absorbed, about 1 hour.

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