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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