1 cup of brown rice
½ cup of wild rice
2 cups of water or vegetable stock
2 tablespoons of extra virgin olive oil
½ teaspoon of turmeric (to make rice yellow)
1 medium onion or 2-3 shallots, chopped
¾ cup of whole scallions, thinly sliced
½ medium red bell pepper, finely chopped
½ cup of diced carrots
½ cup of peas, fresh or frozen
¾ teaspoon of onion powder
½ teaspoon of garlic powder or 1 clove minced Celtic Salt to taste (I used ¾ teaspoon)
½ cup of dried cranberries or raisins (stir in just before serving)
¼ cup almonds, slivers or coarsely chopped (or coarsely chopped pecans – stir in just before serving)
⅓ cup of chopped fresh parsley (stir in just before serving)
Rinse rice several times or soak for 30 minutes, to wash off some of the starch. Drain. Begin heating water or stock to a bare simmer.
- Meanwhile, heat the oil in a saucepan over medium heat and add the carrots, pepper, onion or scallions, peas, onion powder, garlic or garlic powder, and salt to taste. Cook, stirring until the vegetables begin to soften, about 3 minutes. Add the rice and turmeric. Cook, stirring until the grains of rice are separate and begin to crack. Continue simmering until tender. Add more liquid as needed, cook another 8-10 minutes. Add the hot water or stock and bring to a boil. Reduce the heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.
- Uncover the rice and after 10 minutes add the parsley, cranberries or raisins & nuts and gently fluff the rice, then pile the pilaf onto a platter or into a wide shallow bowl and serve.
Makes about 6 servings. Enjoy!