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Three-Rice Pilaf Recipe

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This recipe for Three-Rice Pilaf, by , is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joanna Hansen
Added: Wednesday, November 8, 2006


¼ cup uncooked brown rice
¼ cup finely chopped carrots
¼ cup chopped onions
¼ cup sliced fresh mushrooms
1 Tbl. cooking oil
¼ cup uncooked wild rice
1 ½ cups chicken broth
1/8 tsp dried thyme
1/8 tsp dried rosemary, crushed
¼ cup uncooked long grain rice
¼ cup dried apricots
¼ cup dried cranberries
1/8 tsp salt
1/16 tsp pepper
¼ cup chopped pecans, toasted

In a large saucepan, sauté brown rice, carrots, onion and mushrooms in oil for 10 min. 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 heat; stir in apricots, green onions, salt and pepper and cranberries. Cover and let stand for 15 minutes. Sprinkle with pecans just before serving.

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