Two-Rice and Sweet Pepper Pilaf
Jennifer Mackenzie's combination of white rice, wild rice and pepper makes for a colourful visual effect as well as a great texture contrast.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| protein | 200 calories 6 g |
| fat | 3 g |
| carbohydrate | 31 g |
-
1 tbsp (15 mL) butter
2 cloves garlic, minced
1 onion, chopped
1/2 tsp (2 mL) dried thyme
1/4 tsp (1 mL) pepper
1-1/2 cups (375 mL) chicken or vegetable stock
1 tbsp (15 mL) white wine vinegar
1/2 cup (125 mL) wild rice, rinsed and drained
1 cup (250 mL) long-grain rice
Half sweet red or yellow pepper, diced
1/2 tsp (2 mL) salt
Preparation:
In large saucepan, melt butter over medium heat; cook garlic, onion, thyme and pepper, stirring occasionally, until softened, about 5 minutes. Add stock, 1-1/4 cups (300 mL) water and vinegar; bring to boil.
Add wild rice to saucepan and retum to boil; reduce heat, cover and simmer for 35 minutes. Stir in long-grain rice; cover and simmer for about 30 minutes or until rice is tender and liquid is absorbed. With fork, stir in red pepper and sa< cover and let stand for 5 minutes.
Additional Information
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Tip: While rice is cooking, do not stir it unless specifically stated in the recipe because the grain's starch will be released and make the rice sticky.
Source
© CanadianLiving.com
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