Veggie and Wild Rice Pilaf

Submitted by Chef Joey Z.

"I just got myself a 10 cup rice cooker and have enjoyed using it for different rice recipes. Today I'm making baked fish and wanted something nice for a side dish. I think this one will work just great. The wild rice I used was from the Indian Cultural Center here in Albuquerque. The rice was grown in Minnisota and harvested by the natives up there. You can garnish this with some chives or green onions if you wish."

 

• Ready In: 1hr 10mins
• Ingredients: 10
• Serves: 8-10

ingredients

• 1 tablespoon olive oil
• 1 large onion (chopped in small cubes)
• 1 small carrot (chopped in small cubes)
• 2 stalks celery (chopped in small cubes)
• 10 snow peas (cut in small pieces)
• 2 garlic cloves (I used the garlic press)
• 3 1⁄2 cups stock (I used chicken)
• 1⁄2 cup wild rice (uncooked)
• 1 cup white rice (uncooked)
• 2 tablespoons chopped fresh parsley (optional)

directions

1. Heat the oil in a non stick saute pan. Cook the onion, carrot, celery, snow peas and garlic until soft.
2. Transfer to your rice cooker and turn it on.
3. Put about 2 cups of the broth into the saute pan and mix it around to remove all the goodies from the pan. Add this and the rest of the broth to the rice cooker.
4. Mix the veggies and wild rice up good and put the lid on and cook for 25 minutes.
5. Then, add the white rice and cook for an additional 20 minutes or until the rice is done.
6. Stir in the parsley and put the lid back on the rice in the rice cooker and let it sit to abosorb the rest of the moisture.
7. Season with salt and pepper.
8. Enjoy with your favorite fish or meat.
9. Bon Appetit!