Recipe - Nov-Dinner: Two-Rice And Sweet Pepper Pilaf

1 tablespoon Butter
2 Garlic cloves, minced
1 Onion, chopped
One half teaspoon Dried thyme
One fourth teaspoon Pepper
1 One half cup Chicken/vegetable stock
1 tablespoon White wine vinegar
One half cup Wild rice, rinsed/drained
1 cup Longgrain rice
One half Sweet red/yellow pepper,
minced
One half teaspoon Salt

Tip: While rice is cooking, do not stir it unless specifically stated in
the recipe the grain's starch will be released and make the rice sticky.

In large saucepan, melt butter over medium heat; cook garlic, onion, thyme
and pepper, stirring occasionally, until softened, about 5 minutes. Add
stock, 1One fourth cups water and vinegar; bring to boil.

Add wild rice to saucepan and return to boil; reduce heat, cover and simmer
for 35 minutes. Stir in longgrain rice; cover and simmer for about 30
minutes or until rice is tender and liquid is absorbed. With fork, stir in
sweet pepper and salt; cover and let stand for 5 minutes.

Dinner Menu: ~ Mushroom and Leek Pate ~ MakeAhead Seafood Salad ~ Maple
Orange Cornish Hens ~ Squash Crescents ~ Zucchini Ribbons ~ Tworice and
Sweet Pepper Pilaf ~ Ricotta Cheesecake with Citrus Compote

6 servings for $7.16 CDN[Nov 95]

Per Serving: about 200 calories, 6 g protein, 3 g fat, 31 g carbohydrate

Source: Canadian Living magazine Nov 95 "NoPanic Party" Recipes by
Canadian Living Test Kitchen Recipe by Jennifer Mackenzie

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini