Recipe: Mixed Rice Pilaf

recipelink.com Chat Room Recipe Swap - 2001-08-16
From: Recipelink

Mixed Rice Pilaf
From: Brigitte
Newsgroup: rec.food.cooking

Mixed Rice Pilaf combines wild, basmati, and brown rice with onion, garlic, red bell pepper, and celery. Sherry, instead of oil, is used to saute the vegetables, which considerably lowers the fat content of this dish.
Servings : 6

1 cup chopped onion
2 teaspoons minced garlic
1/3 cup minced red bell pepper
1/2 cup minced celery
1/2 cup dry sherry or white wine
2 cups long-grain brown rice
1/2 cup wild rice
1/2 cup basmati rice
4 cups defatted chicken stock
1/2 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon low-sodium soy or tamari sauce

In a heavy pot over medium-high heat, saut onion, garlic, red bell pepper, and celery in sherry until vegetables are soft (5 to 10 minutes).

Add brown, wild, and basmati rice. Cook, stirring, for 3 minutes. Add stock, thyme, and sage, and bring to a boil. Lower heat to medium and cook, uncovered, for 15 minutes.

Lower heat to low, cover pot, and let pilaf steam until rice is tender (about 25 minutes). Stir in soy sauce.