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
- In a medium pot, bring the water to a boil. Add the brown rice and wild rice. Cook until tender, about 45 minutes.
- Meanwhile, spray a skillet with nonstick cooking spray. Sauté the onion, celery, carrots, and fennel until softened.
- 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
You might also like
Top five tips for healthy kids' lunches
Antony Worrall Thompson's fruit and nut pilaf