Brown-and-Wild Rice Pilaf with Date Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Basmati is a delicate, aromatic rice that lends a softer texture than the chewy wild rice, which is actually the seed of a marsh grass. To streamline preparation, cook the onions while the rice is simmering. The chutney can accompany a number of grain dishes or serve as a sandwich spread with cream cheese. Ingredients:
3 cups water |
3/4 cup uncooked wild rice |
1/2 teaspoon salt |
1/4 teaspoon ground turmeric |
1 1/4 cups uncooked brown basmati rice |
3/4 cup frozen green peas, thawed |
1 tablespoon olive oil |
1 1/2 cups vertically sliced onion |
date chutney |
6 tablespoons slivered almonds, toasted |
Directions:
1. Combine first 4 ingredients in a large saucepan, and bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add basmati rice. Return mixture to a boil; cover, reduce heat, and simmer for 25 minutes. Stir in green peas; cook 5 minutes. Remove from heat; let stand, covered, 5 minutes.
2. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion; sauté 20 minutes or until golden brown, stirring frequently.
3. Divide the rice mixture evenly among 6 plates; top each serving with the caramelized onions, chutney, and almonds.
4. (Totals include Date Chutney)
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