Basmati and Wild Rice Pilaf
Makes 6 servings
Basmati and wild rice contribute flavor and texture to this delicious, low-fat pilaf.
1/4
cup
dry wild rice, rinsed
3/4
cup
dry brown basmati rice
1
15-ounce can vegetable broth
1
onion, finely chopped
3
garlic cloves, minced
3
cups
thinly
sliced mushrooms (about 1/2 pound)
2
celery stalks, sliced
1/2
teaspoon
dried thyme
1/2
teaspoon
dried marjoram
1/4
teaspoon
black pepper
1/4
teaspoon
salt
1/3
cup
finely
chopped fresh parsley
1/4
cup
chopped pecans, toasted
(optional)
Combine wild rice, broth, and 1/3 cup water in a saucepan. Bring to a simmer, then cover and cook for 15 minutes. Add basmati rice, then cover and continue cooking until tender, about 50 minutes.
Heat 1/4 cup water in a separate large pot or skillet and cook onion and garlic until all the water has evaporated and browned bits of onion begin to stick to the pan. Scrape the pan as you add another 1/4 cup water, then cook until onion begins to stick again. Repeat this process until onion is nicely browned, about 15 minutes.
Add mushrooms, celery, thyme, marjoram, black pepper, and salt to onion and cook, stirring frequently, for 5 minutes. Add the cooked rice, parsley, and pecans, if using. Cook over low heat, turning gently, until the mixture is very hot, 3 to 4 minutes.
Per serving (1/6 of recipe)
- Calories: 136
- Fat: 1 g
- Saturated Fat: 0.2 g
- Calories from Fat: 6.6%
- Cholesterol: 0 mg
- Protein: 4.2 g
- Carbohydrates: 28.5 g
- Sugar: 2.3 g
- Fiber: 4.3 g
- Sodium: 418 mg
- Calcium: 31 mg
- Iron: 1.4 mg
- Vitamin C: 7.8 mg
- Beta Carotene: 394 mcg
- Vitamin E: 0.2 mg
Source: New Century Nutrition
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