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FRUITED BASMATI AND WILD RICE BLEND WITH PECANS Recipe | |
Vegetarian | |
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Ingredients:
1/4 cup olive oil, divided2 cups brown basmati rice, rinsed and drained 1 cup wild rice, rinsed and drained 6 cups vegetable stock 1 t. salt 2 cups green onions, thinly sliced 1 1/2 cups celery, diced 1 T. garlic, minced 2 t. dried thyme 1 t. dried sage 1/2 cup dried cranberries 1/2 cup pecans, roughly chopped 1/3 dried apricots, finely diced 1/3 cup freshly chopped parsley 1 1/2 T. tamari 1/2 t. freshly ground black pepper
Directions:
In a large saucepan, heat 2 T. olive oil. Add the basmati and wild rice, stir well to coat the rices with the oil, and saute for 5 minutes while stirring constantly. Add the vegetable stock and salt, and bring to a boil. Reduce heat to low, cover, and simmer for 40 minutes. Remove the pan from the heat, leave covered, and set aside for 5 minutes to allow the rice to steam. Meanwhile, in a large non-stick skillet, saute the green onion and celery in the remaining 2 T. olive oil for 5-7 minutes or until soft. Add the garlic and dried herbs, and saute an additional 2 minutes. Add the dried cranberries, chopped pecans, and dried apricots, and saute an additional 2 minutes. Add the reserved rices, along with the remaining ingredients, stir well to combine, and continue to cook an additional 2-3 minutes or until heated through. Taste and adjust the seasonings as needed. Transfer the rice blend to a large bowl for service.Serves 8-10 | |