Black, Brown, and Wild Rice Pilaf
Recipe type: Side Dish
Serves: 4
- ¼ cup wild rice
- ¼ cup black rice (might be in the rice or the Asian section of the grocery store)
- ½ cup long grain brown Basmati rice
- 15 oz chicken or vegetable stock, divided
- ¼ tsp salt
- freshly ground black pepper to taste
- 3 Tbsp margarine or butter
- 2 tsp fresh lemon juice
- zest from 1 lemon
- 2 Tbsp chopped fresh chives
- 2 Tbsp julienned fresh basil
- Rinse wild rice well in a strainer.
- Add 1 cup stock and wild rice to a medium saucepan.
- Bring to a boil, cover, reduce heat to a very low simmer.
- Rinse black rice well in a strainer.
- After wild rice has been simmering 10 minutes, add black rice and recover.
- Turn up heat briefly to get pot back to a simmer, reduce heat and let simmer covered for about 45 more minutes until liquid is absorbed.
- Meanwhile, rinse brown rice in a strainer and add to 7 oz stock in another pan.
- Bring to a boil, cover, reduce heat and simmer about 45 minutes until liquid is absorbed.
- Let rices stand covered 5 minutes off heat when done.
- Mix rices in a bowl with margarine (or butter), salt, pepper and lemon juice.
- If you’re not quite ready to serve, you can stop at this point and just reheat in the microwave when ready.
- Mix in chives, basil and lemon zest and serve.
Recipe by Savory Nature at http://savorynature.com/2014/05/20/black-brown-and-wild-rice-pilaf/
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