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Makeover Fruited Wild Rice Pilaf Recipe

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Her savory rice side dish has become a favorite with family and friends, writes Carolyn Keith from Evanston, Illinois.

This recipe is:

Healthy

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5 Servings
Prep: 15 min. Cook: 1 hour

Ingredients

1 small onion, chopped
1 celery rib, chopped
1 small carrot, finely chopped
1 garlic clove, minced
1 tablespoon butter
3/4 cup uncooked brown rice
1/3 cup uncooked wild rice
1 can (14-1/2 ounces) reduced-sodium beef broth or vegetable broth
1-1/4 cups water
3/4 cup golden raisins and cherries
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon rubbed sage
1/8 teaspoon pepper
1/4 cup chopped pecans, toasted

Directions

In a large saucepan, saute the onion, celery, carrot and garlic in butter until tender. Add brown rice and wild rice; stir to coat.
Stir in the broth, water, fruit, parsley, salt, thyme, sage and pepper. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until liquid is absorbed and rice is tender.
Remove from the heat; stir in pecans. Cover and let stand for 5 minutes. Fluff with a fork before serving. Yield: 5 servings.

Nutrition Facts: 3/4 cup equals 286 calories, 8 g fat (2 g saturated fat), 8 mg cholesterol, 305 mg sodium, 49 g carbohydrate, 4 g fiber, 6 g protein.

Makeover Fruited Wild Rice Pilaf published in Light & Tasty February/March 2008, p6

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