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Three-Rice Pilaf Recipe

Three-Rice Pilaf Recipe photo by Taste of Home

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My family's favorite rice dish is this tempting medley of white, brown and wild rice. I prepare it as a side dish or a stuffing. In fall I add chopped dried apricots, and for the holidays I mix in dried cranberries. My guests always ask for seconds. -Ricki Bingham, Ogden, Utah

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Three-Rice Pilaf Recipe

Prep: 25 min. Cook: 1 hour

Yield: 8-10 Servings

25 60 85

Ingredients

1/2 cup uncooked brown rice
1/2 cup finely chopped carrots
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
2 tablespoons canola oil
1/2 cup uncooked wild rice
3 cups chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/2 cup uncooked long grain rice
1/3 cup chopped dried apricots
2 tablespoons minced green onions
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped pecans, toasted

Directions

In a large saucepan, saute brown rice, carrots, onion and mushrooms in oil for 10 minutes or until rice is golden.
Add wild rice, broth, thyme, and rosemary; bring to a boil. Reduce heat; cover and simmer for 25 minutes.
Stir in long grain rice; cover and simmer for 25 minutes or until liquid is absorbed and wild rice is tender.
Remove from the heat; stir in apricots, green onions, salt and pepper. Cover and let stand for 5 minutes. Sprinkle with pecans just before serving. Yield: 8-10 servings.

Nutritional Facts 1 serving (3/4 cup) equals 190 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 345 mg sodium, 27 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Three-Rice Pilaf in Taste of Home February/March 1996, p27

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Three-Rice Pilaf

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Reviewed on Sep. 23, 2012 by amethystra

This is now my favorite side dish.. I especially like to have it on the side of a fish main course. This is already the second or third time that I've made it and plan on making it plenty more times.

Reviewed on Aug. 01, 2011 by CalebS

Love, Love, Love this recipe. The Wild Rice and Mushrooms really make it. Everyone fights over the leftovers too. Highly recommend.