White & Wild Rice Pilaf This fail-safe recipe features both white and wild rice, flavored with aromatic vegetables and a hint of garlic to make a super side-dish to complement your main course.
1 tablespoon olive oil 1 large onion, chopped (about 1 cup) 2 large carrots, chopped (about 1 cup) 2 stalks celery, sliced (about 1 cup) 2 cloves garlic, minced 3 1/2 cups Swanson® Vegetable Broth (Regular or Certified Organic) 1/2 cup uncooked wild rice 1 cup uncooked regular long-grain white rice 2 tablespoons chopped fresh parsley Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion, carrots, celery and garlic and cook until the vegetables are tender. Stir the broth and wild rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes. Stir in the white rice. Cover and cook for 20 minutes or until the rice is tender. Sprinkle with the parsley. RECIPE TIPS Tip: Wild rice is a relatively expensive ingredient, but a little goes a long way. The 1/2 cup in this recipe lends texture and a rich nutty flavor. From http://www.campbellkitchen.com/ Julie Morales WLM: inlovewithchr...@lljfm.net Yahoo & AIM: mercy42103 Twitter: @luvlabguidedogs _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
