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.