Black, Brown, and Wild Rice Pilaf
 
Prep time
Cook time
Total time
 
Recipe type: Side Dish
Serves: 4
Ingredients
  • 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
Instructions
  1. Rinse wild rice well in a strainer.
  2. Add 1 cup stock and wild rice to a medium saucepan.
  3. Bring to a boil, cover, reduce heat to a very low simmer.
  4. Rinse black rice well in a strainer.
  5. After wild rice has been simmering 10 minutes, add black rice and recover.
  6. 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.
  7. Meanwhile, rinse brown rice in a strainer and add to 7 oz stock in another pan.
  8. Bring to a boil, cover, reduce heat and simmer about 45 minutes until liquid is absorbed.
  9. Let rices stand covered 5 minutes off heat when done.
  10. Mix rices in a bowl with margarine (or butter), salt, pepper and lemon juice.
  11. If you’re not quite ready to serve, you can stop at this point and just reheat in the microwave when ready.
  12. 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/