Recipe by Jessica Lynn Montgomerie
This is a simpler version of a popular dish, all done on top of the stove, which makes it a good side when the oven is already occupied. With the nuts and vegetables, it makes a nice lighter entree as well. It freezes and keeps well, so consider it a make-ahead option.
- 118.29 ml wild rice, uncooked
- 650.62 ml vegetable broth
- 177.44 ml brown rice, uncooked
- 1 onion, diced (about one cup when diced)
- 4 garlic cloves, minced
- 29.58 ml olive oil
- 226.79 g mushrooms, sliced (I like baby portabella)
- 2 celery ribs, chopped
- 1 bell pepper, chopped (I like red)
- 4.92 ml italian seasoning
- 2.46 ml paprika
- salt and pepper
- 78.07 ml fresh parsley, chopped
- 78.07 ml slivered almonds, toasted
Directions See How It's Made
- Bring the vegetable broth to a boil in a large saucepan and add the wild rice. Cook for 15 to 20 minutes, then add brown rice. Cover and cook for another 45 minutes, or until rice is done cooking.
- In a large skillet, sautee the onions and garlic until onions start to brown. Add mushrooms, bell pepper, celery, and spices and cook for another 5 to 8 minutes until the mushrooms are tender, adding more oil or a little bit of broth if needed. The celery and bell pepper will still be firm.
- If your almonds aren't already toasted, then toast them in a small, nonstick frying pan for a couple of minutes. You don't need any oil in a non-stick pan. Just watch them very carefully and shake the pan frequently so they don't burn. When they're light brown and smell good, they're done.
- Add the cooked rice, fresh parsley and almonds, and stir well to combine. Cook for another minute or two, until everything is just heated through.