LONG GRAIN & WILD RICE PILAF

prep time:: 20 min .
total time:: 50 min .

Makes 4 - 6 servings

Paul Katrenak

THYYYYYYYYYYYME...IS ON MY SIDE! I’M FREE TO COOK WHAT I WANT, ANY OLD TIME! LOVE ME, COOK ME! THIS DISH ROCKS!

ingredients

2 TBSP OLIVE OIL
2 TBSP BUTTER
1 LG ONION, CHOPPED (ABOUT 1 c)
2 LG CARROTS, CHOPPED (ABOUT 1 c)
2 STALKS CELERY, CHOPPED (ABOUT 1 c)
1 C SLICED MUSHROOMS (YOUR CHOICE)
2 CLOVES GARLIC, MINCED
3 1/2 c VEGETABLE OR CHICKEN BROTH
1/2 c UNCOOKED WILD RICE
1 c UNCOOKED LONG GRAIN WHITE RICE
2 TBSP CHOPPED FRESH PARSLEY
1/2 TSP THYME, DRIED OR FRESH

directions

1
HEAT OIL IN A LARGE SKILLET OVER MED HEAT. ADD ONION, CARROTS, CELERY,MUSHROOMS, GARLIC AND THYME. COOK UNTIL VEGETABLES ARE TENDER.
2
STIR IN THE BROTH AND WILD RICE IN THE SKILLET AND HEAT TO A BOIL. REDUCE THE HEAT TO LOW. COVER AND COOK FOR APPROX. 25 MINUTES.
3
STIR IN THE WHITE RICE. COVER AND COOK FOR ANOTHER 25 MINUTES, OR UNTIL RICE IS TENDER. SPRINKLE WITH PARSLEY.
4
OPTIONAL: STIR IN 1/2-1 c SLICED ALMONDS! THE MORE YOU LICK ’EM..THE MORE YOU LIKE ’EM!
5
TIP: WILD RICE IS A RELATIVELY EXPENSIVE INGREDIENT, BUT A LITTLE GOES A LONMG WAY. THE 1/2 C IN THIS RECIPE LENDS TEXTURE AND A RICH, NUTTY FLAVOR TO THE RICE!

notes

I CAN'T GET NO...SAT-IS-FACTION...I CAN'T GET NO FOOD REACTION...'CAUSE I FRIED, AND I FRIED, AND I FRIED...HEY, HEY, HEY, THAT'S WHAT I SAY! OH, YEA! PK

Source: Paul Katrenak