Recipe - Three-Rice Pilaf

One half cup Uncooked brown rice
One half cup Finely chopped carrots
One half cup Chopped onion
One half cup Sliced fresh mushrooms
2 tablespoon Cooking oil
One half cup Uncooked wild rice
3 cup Chicken broth
One fourth teaspoon Dried thyme
One fourth teaspoon Dried rosemary, crushed
One half cup Uncooked long grain rice
1/3 cup Chopped dried apricots
2 tablespoon Minced green onions
One fourth teaspoon Salt
1/8 teaspoon Pepper
One half cup Chopped pecans, toasted

In a large saucepan, saute brown rice, carrots, onion and mushrooms in oil
for 10 minutes or until rice is golden. Add wild rice, broth, thyme and
rosemary; bring to a boil. Reduce heat; cover and simmer for 25 minutes.
Stir in long grain rice; cover and simmer for 25 minutes or until liquid is
absorbed and wild rice is tender. Remove from the heat; stir in apricots,
green onions, salt and pepper. Cover and let stand for 5 minutes. Sprinkle
with pecans just before serving.

Recipe by: Ricki Bingham (ToH Feb/Mar 96) Posted to EATL Digest 20 Mar 97
by Sean Coate swcoate@PEGANET.COM on Mar 20, 1997