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Post by ellise on Jul 20, 2005 7:50:18 GMT 10
1/4 cup wild rice 1- 15 oz. can Swanson's vegetable broth 3/4 cup brown basmati rice 1 onion, finely chopped 3 garlic cloves, minced 2 cups thinly sliced mushrooms 2 stalks celery, thinly sliced 1/2 tsp thyme 1/2 tsp marjoram 1/4 tsp black pepper 1/4 tsp salt 1/3 cup finely chopped parsley
Rinse wild rice and place it in a saucepan with the vegetable broth and 1/2 cup water. Stir to mix, then cover & simmer for 20 minutes. At the end of this time, add the basmati rice. Cover and cintinue cooking until both varieties of rice are tender, about 50 minutes. Heat 1/2 cup water in a large pot or skillet. Add onion & garlic & cook until all the water has evaporated and browned bits of onion begin to stick to the pan. Add another 1/4 cup water, scrape the pan, and cook until the onions begin to stick again. Repeat this process of madding water and cooking the onions until they are nicely browned. This will take about 15 minutes. Stir in the mushrooms, celery, & seasonings. Cook, stirring frequently, for 5 minutes, then add the cooked rice and finely chopped parsley. Cook over low heat, turning gently, until the mixture is very hot.
Serves 6.
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