Three-Rice Pilaf
Source: Taste of Home Magazine, Feb/Mar 96; Ricki Bingham
Servings: 8

1/2 cup uncooked brown rice
1/2 cup finely chopped carrots
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
2 tablespoons cooking oil
1/2 cup uncooked wild rice
3 cups chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/2 cup uncooked long grain rice
1/3 cup chopped dried apricots
2 tablespoons minced green onions
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped pecans, 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.