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Three-Rice Pilaf

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

8-10 ServingsPrep: 25 min. Cook: 1 hour

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

2 of 2

Three-Rice Pilaf (continued)

Directions (continued)

pepper. Cover and let stand for 5 minutes. Sprinkle with pecans just
before serving. Yield: 8-10 servings.

Nutrition 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.