I like to make pilaf with brown and wild rice to mix things up in this traditional pilaf recipe.
2 Tablespoons vegetable oil
1 small onion, finely chopped
1 medium shallot or 2 cloves of garlic, finely chopped
1/2 cup brown rice
1/2 cup wild rice
2 1/4 cups broth
2 teaspoons minced fresh chives or 1 teaspoon dry chives
1 teaspoon chopped fresh thyme or 1/2 teaspoon dry thyme
2 teaspoons fresh chopped parsley
Salt and fresh ground pepper
1.Gently heat the vegetable oil in a skillet. Add the onion and shallot or garlic and cook over low heat, stirring frequently until translucent, about 10 minutes.
2.Stir in the brown and wild rice then add stock. Increase the heat to high and bring to a boil. Add the chives and thyme at this point if using dry herbs. Reduce the heat to moderate and boil, uncovered, checking occasionally until the liquid is absorbed and the rice is tender but slightly chewy, about 45 minutes. If the liquid is evaporating too quickly, reduce the heat slightly, add 1/4 cup hot water, cover and cook to desired tenderness.
3.Stir in the fresh chopped chives, thyme and parsley. Season with salt and pepper and serve at once.
Source: Priscilla, Chester, Connecticut
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