Three Rice Pilaf Recipe
Ingredients
| Wild rice | 1/2 Cup (16 tbs), uncooked | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Butter margarine | 3 Tablespoon | |
| Water | 4 Cup (16 tbs) | |
| 4 teaspoons instant chicken bouillon granules | ||
| Black pepper | 1/8 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| 1/2 cup uncooked regular brown rice | ||
| Long grain rice | 1 Cup (16 tbs), uncooked | |
| 2 tablespoons finely chopped red or green sweet pepper | ||
| Snipped chives | 1 Tablespoon | |
Directions
Rinse wild rice under cold water; drain and set aside.
In a large saucepan or Dutch oven cook onion in hot margarine until tender.
Carefully add water, bouillon granules, black pepper, and garlic.
Bring to boiling.
Stir in wild rice and brown rice.
Return to boiling; reduce heat.
Simmer, covered, for 25 minutes.
Stir in long grain rice.
Return to boiling; reduce heat.
Simmer, covered, about 15 minutes more or until rice is tender.
Stir in sweet pepper and chives.
In a large saucepan or Dutch oven cook onion in hot margarine until tender.
Carefully add water, bouillon granules, black pepper, and garlic.
Bring to boiling.
Stir in wild rice and brown rice.
Return to boiling; reduce heat.
Simmer, covered, for 25 minutes.
Stir in long grain rice.
Return to boiling; reduce heat.
Simmer, covered, about 15 minutes more or until rice is tender.
Stir in sweet pepper and chives.
Chef
