Wild Basmati Pilaf
Source of Recipe
moms menu
Wild Basmati Pilaf
1/4 cup wild rice
1, 15 ounce can vegetable broth
3/4 cup brown basmati rice
1 onion, finely chopped
3 garlic cloves, minced
2 cups thinly sliced mushrooms
2 stalks celery, thinly sliced
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/3 cup finely chopped parsley
Rinse wild rice and place it in a saucepan with the vegetable
broth and 1/2 cup water. Stir to mix, then cover & simmer for
20 minutes. At the end of this time, add the basmati rice.
Cover and cintinue cooking until both varieties of rice are
tender, about 50 minutes. Heat 1/2 cup water in a large pot
or skillet. Add onion & garlic & cook until all the water has
evaporated and browned bits of onion begin to stick to the
pan. Add another 1/4 cup water, scrape the pan, and cook
until the onions begin to stick again. Repeat this process of
adding water and cooking the onions until they are nicely
browned. This will take about 15 minutes. Stir in the
mushrooms, celery, & seasonings. Cook, stirring frequently,
for 5 minutes, then add the cooked rice and finely chopped
parsley. Cook over low heat, turning gently, until the
mixture is very hot.
Serves 6.
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