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Brown and Wild Rice Pilaf

rice_pilaf_shutterstock_1216057603Recipe by Deirdre Imus, The Imus Ranch: Cooking for Kids and Cowboys
This chewy, nutty combination of brown and wild rice makes a pilaf with a pleasing complex texture and taste. Enjoy it with just about any main dish recipe!  

I recommend using all organic non GMO ingredients

6 ½   Cups water
½      Cup wild rice 
2       Tablespoons olive oil 
1       Medium onion, diced
1       Carrot, peeled and diced
1       Tablespoon turmeric
Juice of 1 lemon
1       Tablespoon salt
½      Teaspoon freshly ground black pepper
1 ½   Cups minced flat-leaf parsley 
Bring 3 cups water to a boil in a medium saucepan. Add the wild rice and boil approximately 45 minutes, until the rice puffs and splits. Check periodically and add more water if it becomes completely absorbed before the rice finishes cooking. When done, drain any excess water.  
While the wild rice is cooking, heat the oil in a medium sauté pan and add the onion and carrot; sauté about 5 minutes, until the vegetables are tender. Add the turmeric, lemon juice, and brown rice; continue to sauté, stirring, about 5 minutes more, until the rice and vegetables have browned. Add 3 ½ cups water, salt, and pepper, and bring to a boil; cover, lower the heat, and simmer until the water has been absorbed and the rice is cooked through, 30 – 45 minutes. Add the cooked wild rice to the pilaf and add parsley. Stir well, and serve at once.  
Makes 6 - 8 servings
Reprinted with permission from the National Bestseller, The Imus Ranch:  Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.
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