Simple Wild/Brown Rice Pilaf

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.

• Ready In: 1 hr 15 mins
• Serves: 8-10
• Yields: 10 cups

Ingredients

• 1⁄2 cup wild rice, uncooked
• 2 3⁄4 cups vegetable broth
• 3⁄4 cup brown rice, uncooked
• 1  onion, diced (about one cup when diced)
• 4  garlic cloves, minced
• 2  tablespoons olive oil
• 8  ounces mushrooms, sliced (I like baby portabella)
• 2  celery ribs, chopped
• 1⁄2 bell pepper, chopped (I like red)
• 1  teaspoon  italian seasoning
• 1⁄2 teaspoon paprika
•  salt and pepper
• 1⁄3 cup fresh parsley, chopped
• 1⁄3 cup  slivered almonds, toasted

Directions

1. 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.
2. 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.
3. 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.
4. 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.