Her savory rice side dish has become a favorite with family and friends, writes Carolyn Keith from Evanston, Illinois.
- 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
- 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.
Originally published as Makeover Fruited Wild Rice Pilaf in Light & Tasty February/March 2008, p6
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