Three-Rice Pilaf
My familys favorite rice dish is this tempting medley of white, brown and wild rice. I prepare it as a side dish or a stuffing. In fall I add chopped dried apricots, and for the holidays I mix in dried cranberries. My guests always ask for seconds.
My familys favorite rice dish is this tempting medley of white, brown and wild rice. I prepare it as a side dish or a stuffing. In fall I add chopped dried apricots, and for the holidays I mix in dried cranberries. My guests always ask for seconds.
- 1/4 teaspoon salt
- 1/2 cup chopped onion
- 1/2 cup finely chopped carrots
- 1/8 teaspoon pepper
- 3 cups chicken broth
- 1/2 cup sliced fresh mushrooms
- 2 tablespoons canola oil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary crushed
- 1/2 cup uncooked brown rice
- 1/2 cup uncooked wild rice
- 1/2 cup chopped pecans toasted
- 1/2 cup uncooked long grain rice
- 2 tablespoons minced green onions
- 1/3 cup chopped dried apricots
- Carbohydrate 34.4919280271829 g
- Cholesterol 345 mg
- Fat 78.3312163557965 g
- Fiber 2.47048034428925 g
- Protein 90.573744439286 g
- Saturated Fat 20.6363683546488 g
- Serving Size 1 1 -10 servings. (528g)
- Sodium 324.952815579949 mg
- Sugar 32.0214476828936 g
- Trans Fat 6.22800776265787 g
- Calories 1224 calories
Step-by-step
- 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.
Three-Rice Pilaf: A Simple Delight
As a busy homemaker, I'm always on the lookout for recipes that are both delicious and easy to prepare. This Three-Rice Pilaf fits the bill perfectly. It's a versatile dish that can be served as a delightful side to roasted chicken or a hearty Thanksgiving stuffing – the possibilities are endless. My family absolutely adores it; the combination of textures and flavors is simply irresistible. The earthy tones of brown and wild rice mingle beautifully with the fluffy long-grain rice, creating a harmonious symphony in every bite. The addition of fresh carrots and mushrooms lends a welcome sweetness and earthiness, while the dried apricots offer a burst of fruity sunshine. I often tailor this recipe to suit the season, adding dried cranberries for a festive holiday twist, or simply enjoying it plain for a simple weeknight meal.
The beauty of this recipe lies in its simplicity. It requires minimal preparation and comes together effortlessly, even on the busiest of days. The gentle sautéing of the brown rice, carrots, onions, and mushrooms infuses the dish with a deep, nutty aroma that instantly whets the appetite. The addition of the chicken broth provides a rich, savory base, complementing the earthy notes of the rice beautifully. And the finishing touch – the toasted pecans – adds a delightful crunch that elevates the dish to new heights. It's a dish that’s both elegant enough for a dinner party and comforting enough for a family meal. The leftover rice also makes a fantastic lunch the next day – a perfect way to extend this delicious meal.
Ingredient Spotlight:
The beauty of this recipe lies in its simple ingredients. I often swap things around depending on what is on hand in my kitchen. The base ingredients are pretty straightforward and interchangeable to a degree. While I typically use chicken broth, vegetable broth works just as well. Instead of dried apricots, you can use cranberries, raisins, or even chopped apples to add a sweet and tart counterpoint to the savory rice. Feel free to experiment with different herbs and spices too! Thyme and rosemary are classic choices that work wonderfully with rice, but other herbs such as sage, parsley, or oregano could also be used. It’s all about finding the combinations that work best for your palette.
Serving Suggestions:
This three-rice pilaf is a wonderfully versatile side dish. It pairs well with a wide range of main courses. I particularly love serving it alongside roasted meats like chicken, turkey, or pork. It also complements fish dishes, particularly grilled or baked salmon. For a vegetarian option, try pairing it with grilled halloumi cheese or roasted vegetables. For a truly special occasion, serve it as a delightful stuffing in your favorite poultry dish. The possibilities are endless!
Making it your own:
One of the things I love most about this recipe is its adaptability. I often adjust it to suit my mood and the ingredients I have on hand. Sometimes I’ll add a handful of toasted almonds or walnuts for extra crunch. Other times, I’ll incorporate some sautéed spinach or kale for an extra dose of nutrients. The key is to not be afraid to experiment and make it your own. Cooking should be fun and creative, and this recipe provides the perfect canvas for culinary exploration.
So, if you are looking for a simple, delicious, and versatile side dish or stuffing, look no further than this Three-Rice Pilaf. It's a recipe that has become a cherished staple in my kitchen, and I'm confident it will become a favorite in yours too.
