Moosewood: Wild Rice Pilaf

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* Exported from MasterCook *

 

Wild Rice Pilaf

 

Recipe By : Moosewood Restaurant New Classics, page 147

Serving Size : 6 Preparation Time :0:00

Categories : *Grains Grains And Cereals

Rice Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup long-grain brown rice

1/2 cup wild rice

1 tablespoon olive oil

2 1/4 cups water

2/3 cup finely diced bell peppers*

1/2 cup chopped scallions

1 tablespoon chopped fresh parsley

1 tablespoon soy sauce

1 tablespoon fresh lemon juice

1 pinch salt and ground black pepper

 

*A mix of red, green and/or yellow bell peppers is nice.

 

Serves 6. Preparation time: 15 minutes. Simmering time: 45

minutes. Sitting: time: 5 minutes

 

At Moosewood, we serve this popular pilaf with roasted or stuffed

vegetables, fish, and sautéed or braised greens. Wild rice adds excellent

flavor and a distinctive texture and appearance to pilafs, but it's

pricey. Typical mixed rice pilafs have 1 part wild rice to 2 parts brown

rice, but the proportions can range from 1:1 to 1:4 without compromising

the vigorous, complex flavors of the grains.

 

Rinse the brown rice and wild rice in a sieve and set aside to drain,

 

In a saucepan, warm the oil on medium heat and add the rice. Sauté,

stirring constantly, for 3 minutes. Stir in the water, cover, and bring to

a boil; then reduce the heat and gently simmer for 45 minutes, until the

rice is tender and the water is absorbed.

 

Allow the finished rice to sit, covered, for 5 minutes. Transfer the rice

to a serving bowl, stir in the bell peppers, scallions, parsley, soy sauce,

lemon juice, salt, and pepper. Serve warm or at room temperature.

 

Variations: Substitute other herbs for the parsley to suit your menu. For

example, use dill for a more Northern or Eastern European menu; cilantro

and chiles for a Mexican menu; basil and oregano for an Italian menu and

mint and marjoram for a French or Greek menu.

 

PER 6-OUNCE SERVING: 176 CALORIES, 3.6 G PROTEIN, 4 G FAT, 32 G

CARBOHYDRATES, 0.5 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 306.3 MG

SODIUM, 2.2 G TOTAL DIETARY FIBER

 

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