Rosemary wild rice pilaf recipe

Rosemary wild rice pilaf recipe

Wild rice provides a nutty flavor and chewy texture to this pilaf. Plus each serving contains only 73 calories and 1g of fat.

This recipe uses American cups as a measure; but if you don't have one, just remember that 1 cup rice = 200g; and 1 cup water = 240ml.

Ingredients

  • 3.5 cups water
  • 1 cup brown rice
  • 0.5 cups wild rice
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, diced
  • 1 bulb fennel, diced
  • 3 tbsp chopped rosemary
  • 0.5 tsp salt
  • 3.5 cups water
  • 1 cup brown rice
  • 0.5 cups wild rice
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, diced
  • 1 bulb fennel, diced
  • 3 tbsp chopped rosemary
  • 0.5 tsp salt
  • 3.5 cups water
  • 1 cup brown rice
  • 0.5 cups wild rice
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, diced
  • 1 bulb fennel, diced
  • 3 tbsp chopped rosemary
  • 0.5 tsp salt

Details

  • Cuisine: English
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 105 mins
  • Serves: 10

Step-by-step

  1. In a medium pot, bring the water to a boil. Add the brown rice and wild rice. Cook until tender, about 45 minutes.
  2. Meanwhile, spray a skillet with nonstick cooking spray. Sauté the onion, celery, carrots, and fennel until softened.
  3. Preheat oven to 350°F. Drain the rice and wild rice. Pour into an 8" x 8" baking dish. Stir in the vegetable mixture. Cover and bake 1 hour. Add spices. Fluff with a fork prior to serving.

Recipe taken from The Everything® Whole Foods Cookbook, £14.99, Adams Media

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