- 1/2 cup wild rice, uncooked
- 2 3/4 cups vegetable broth
- 3/4 cups brown rice, uncooked
- 1 onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 3 cups mushrooms, sliced
- 2 celery stalks, sliced
- 1/2 teaspoon sage
- 1/2 teaspoon marjoram
- Salt and pepper to taste
- 1/3 cup chopped fresh parsley
- 1/3 cup chopped almonds
- 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 the rice is fluffy.
- In a large skillet, saute the onions and garlic until onions are brown and caramelized, about 8 to 10 minutes.
- Add mushrooms, celery, and spices and cook for another 5 minutes, adding more oil or a little bit of broth if needed.
- Add the cooked rice, fresh parsley, and almonds, and stir well to combine. Cook for another 1 to 2 minutes until all of the ingredients are just heated through.
- This recipe calls for brown rice, which has some added health benefits over white rice. Research shows that eating five or more servings of white rice per week is associated with an increased risk of developing type 2 diabetes while eating two or more servings of brown rice may be associated with a lower risk of developing the disease.
- While it's not totally necessary, there are some extra steps you can take to make the best rice pilaf imaginable. Toasting the rice briefly in some oil over medium-low heat before cooking the rice will give it a slightly nutty flavor and will cause the moisture to absorb more slowly, which helps the rice maintain its shape and seals in the fiber to avoid the rice becoming sticky. You may also want to let the rice sit off the heat covered undisturbed for about five minutes instead of fluffing it right away after cooking.
|Nutritional Guidelines (per serving)|
|Total Fat||14 g|
|Saturated Fat||2 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||7 g|