Wild and Brown Rice Pilaf
Makes 6 servings
• 1 Tbsp vegetable oil
• ¼ cup minced yellow onion
• 1 Tbsp minced ginger
• ½ cup wild rice
• ¾ cup brown rice
• 1 tsp salt
• 2½ cups chicken or vegetable broth
• ½ cup thin-sliced scallions
• 1½ Tbsp sesame seeds (black or white)
• 1 Tbsp sesame oil
Heat the vegetable oil in a two-quart saucepot over medium heat. Add the onion and ginger and sauté until the onion is translucent, about two minutes.
Add the wild and brown rice to the pan and toast, stirring constantly, until a nutty aroma arises, about one minute. Stir in the salt.
Add the broth and bring to a simmer. Reduce heat to low, cover, and simmer until the broth has been absorbed by the rice and it is just tender to the bite, about 40 minutes.
Fluff the rice with a fork and fold in the scallions, sesame seeds, and sesame oil. Keep warm until ready to serve.
» Pair with Spit-roasted Duck with Orange-Ginger-Soy Glaze and Grilled Sweet Corn
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