Monday, November 22, 2010

Herb and Seed Rice Pilaf

Herb and Seed Rice Pilaf
A delightful and flavorful side-dish for Thanksgiving dinner.  I love this recipe because not only it is tasty, but it's easy as well.  Simply place everything in a rice cooker and turn on.  Forget about it until it's done and serve.  Delish!

Into a kettle, place 1/3, 1/3/, 1/3 portions of wild rice, brown rice and
white rice in whatever proportions you want to feed.

Add appropriate amount of water and cook until rice is tender (about 45 minutes).

Assemble a container with any variation in amount of the following ingredients:

Pine Nuts
Unsalted Sunflower Seeds
Chopped Olives
Finely chopped Mushrooms
Finely chopped small amount of RED Bell Pepper (if possible)
Green onions thinly sliced
Hazelnuts, chopped
Very small amount of chopped jalapeño pepper

When rice is done, mix all the ingredients in and fluff with a fork. Put the lid back on and set it on the table.

I usually add a few more seasonings: salt, a touch of tamari or Bragg's Liquid Aminos, and a dash of lemon or lime juice. Don't worry about using exactly what's called for in this recipe. I substitute and add as inspired. Chopped walnuts, pecans, almonds, or hazelnuts are delicious in this recipe. I also like to add fresh, chopped herbs: cilantro, parsley, rosemary, basil, etc. Fresh, raw veggies like cucumber, chopped celery, and grated cabbage are also good in this.

No comments:

Post a Comment

Thank you for commenting on my blog post. I am always happy to hear from blog readers. Your words encourage and inspire me. I am glad you stopped by to share conversation, recipes, ideas, and thoughts on creating a welcoming home.