Three Rice Pilaf
|Uncooked brown rice||1⁄2 Cup (8 tbs)|
|Finely chopped carrots||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Cooking oil||2 Tablespoon|
|Uncooked wild rice||1⁄2 Cup (8 tbs)|
|Chicken broth||3 Cup (48 tbs)|
|Dried thyme||1⁄4 Teaspoon|
|Dried rosemary||1⁄4 Teaspoon, crushed|
|Uncooked long grain rice||1⁄2 Cup (8 tbs)|
|Chopped dried apricots||1⁄3 Cup (5.33 tbs)|
|Minced green onions||2 Tablespoon|
|Chopped pecans||1⁄2 Cup (8 tbs), toasted|
In a large saucepan, saute brown rice, carrots, onion and mushrooms in oil for 10 minutes or until rice is golden.
Add wild rice, broth, thyme and rosemary; bring to a boil.
Reduce heat; cover and simmer for 25 minutes.
Stir in long grain rice; cover and simmer for 25 minutes or until liquid is absorbed and wild rice is tender.
Remove from the heat; stir in apricots, green onions, salt and pepper.
Cover and let stand for 5 minutes.
Sprinkle with pecans just before serving.
Serving size: Complete recipe
Calories 1867 Calories from Fat 650
% Daily Value*
Total Fat 76 g116.9%
Saturated Fat 8.8 g43.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2370.8 mg98.8%
Total Carbohydrates 269 g89.5%
Dietary Fiber 22.9 g91.6%
Sugars 42.2 g
Protein 39 g78.4%
Vitamin A 258.6% Vitamin C 31.3%
Calcium 22.6% Iron 54.3%
*Based on a 2000 Calorie diet