Ingredients
- 3-4 tablespoons vegetable oil (can use olive oil)
- 1/2 teaspoon dried thyme (rubbed between fingers to release the flavors, do the same with the rosemary)
- 1/2 teaspoon dried rosemary
- 1/2 cup brown rice
- 1/2 cup finely diced carrot
- 1/2 cup chopped onion (or use 1 small onion)
- 1/2 cup coarsely chopped fresh mushrooms
- 1/2 cup uncooked wild rice (washed over well in cold water)
- 3 cups chicken broth
- 1/2 cup long grain uncooked converted white rice (such as Uncle Ben's)
- 1/2 teaspoon fresh ground black pepper, or to taste
- 1/2 cup dried cranberries (can use chopped dried apricots)
- 2 small green onions, chopped
- 1/2 cup toasted chopped almonds (can use toasted walnuts or pecans)
- Salt, to taste
How to Make
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Step 1: Heat 3-4 tablespoons oil in a large saucepan over medium-high heat. Add in thyme, rosemary, brown rice, diced carrots, onions and mushrooms; saute for 10-12 minutes stirring constantly until the rice is lightly golden brown ( the rice must be lightly browned, if including fresh chopped garlic add in the last 2 minutes of cooking time). Slowly add in wild rice and chicken broth; bring to a boil and simmer, reduce heat to low cover and simmer for 25 minutes.
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Step 2: Stir in the converted rice and black pepper; continue cooking for another 25 minutes or until the liquid is absorbed and the wild rice is tender.
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Step 3: Remove from heat then stir in dried fruit, almonds and green onion, season with salt, cover and allow to stand for 5 minutes.
We hope you enjoy this recipe!
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