New Wave Rice Pilaf Recipe
Ingredients
| Peanut oil | 1/4 Cup (16 tbs) | |
| Long grain brown rice | 3/4 Cup (16 tbs) | |
| 3/4 cup white long giain rice | ||
| Hot water | 1 Cup (16 tbs) | |
| 2 cups vegetable juice, heated | ||
| Tomatoes | 2 , diced | |
| 1 cup fiddlehead greens, cleaned | ||
| Garlic | 2 Clove (5gm), chopped | |
| Sliced mushrooms | 10 Ounce, drained | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Preheat oven to 350 °F (175 °C).
In an ovenproof casserole dish, heat oil.
Add brown and white rice.
While stirring, cook 2 minutes.
Mix in water and vegetable juice.
Fold in tomatoes, fiddlehead greens, garlic and mushrooms.
Season with salt and pepper.
Cover.
Cook in oven 45 minutes or so.
Towards end of cooking, if mixture is too thick, add extra vegetable juice.
If mixture is too liquid, cook uncovered 5-10 minutes.
In an ovenproof casserole dish, heat oil.
Add brown and white rice.
While stirring, cook 2 minutes.
Mix in water and vegetable juice.
Fold in tomatoes, fiddlehead greens, garlic and mushrooms.
Season with salt and pepper.
Cover.
Cook in oven 45 minutes or so.
Towards end of cooking, if mixture is too thick, add extra vegetable juice.
If mixture is too liquid, cook uncovered 5-10 minutes.
Chef
