Simple Wild/Brown Rice Pilaf

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READY IN: 1hr 15mins
SERVES: 8-10
YIELD: 10 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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