White & Wild Rice Pilaf
This fail-safe recipe features both white and wild rice, flavored with aromatic vegetables and a hint of garlic to make a super side-dish to complement your main course.
Ingredients
1 tablespoon olive oil
1 large onion, chopped (about 1 cup)
2 large carrot, chopped (about 1 cup)
2 stalks celery, sliced (about 1 cup)
2 cloves garlic, minced
3.5 cups Swanson® Vegetable Broth
0.5 cup uncooked wild rice
1 cup uncooked long grain white rice
2 tablespoons chopped fresh parsley
1 large onion, chopped (about 1 cup)
2 large carrot, chopped (about 1 cup)
2 stalks celery, sliced (about 1 cup)
2 cloves garlic, minced
3.5 cups Swanson® Vegetable Broth
0.5 cup uncooked wild rice
1 cup uncooked long grain white rice
2 tablespoons chopped fresh parsley
Instructions
Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion, carrots, celery and garlic and cook until the vegetables are tender.
Stir the broth and wild rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes.
Stir in the white rice. Cover and cook for 20 minutes or until the rice is tender. Sprinkle with the parsley.
Stir the broth and wild rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes.
Stir in the white rice. Cover and cook for 20 minutes or until the rice is tender. Sprinkle with the parsley.
White & Wild Rice Pilaf
This fail-safe recipe features both white and wild rice, flavored with aromatic vegetables and a hint of garlic to make a super side-dish to complement your main course.
Directions
Print
Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion, carrots, celery and garlic and cook until the vegetables are tender.Stir the broth and wild rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes.Stir in the white rice. Cover and cook for 20 minutes or until the rice is tender. Sprinkle with the parsley.
Ingredients
1 tablespoon olive oil1 large onion, chopped (about 1 cup)2 large carrot, chopped (about 1 cup)2 stalks celery, sliced (about 1 cup)2 cloves garlic, minced3.5 cups Swanson® Vegetable Broth0.5 cup uncooked wild rice1 cup uncooked long grain white rice2 tablespoons chopped fresh parsley
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