Multigrain Rice Pilaf
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 quarts low sodium chicken or beef broth | |
| 2 tablespoons cup olive oil | |
| ½ teaspoon salt | |
| 1/4 teaspoon black pepper | |
| 1 small onion | Washed, trimmed and diced |
| 1/2 cups long grain white rice | Uncooked |
| 1/2 cups long grain brown rice | |
| ¼ cups wild rice | |
| 2 teaspoons dried thyme | |
| ½ cup diced carrots | Washed, peeled and diced. |
| ½ cup sliced mushrooms | Washed, trimmed and sliced |
| 1/3 cups finely sliced green onion | Washed, peeled and diced. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Melt oil in a stockpot over medium high heat. | |
| 2 | Cook rice, ½ cup onions, mushrooms and carrots in the oil for about five minutes, stirring occasionally. | |
| 3 | Stir in broth, pepper and salt. | |
| 4 | Heat to boiling stirring occasionally; reduce heat; cover and simmer until water evaporates and rice is tender. | |
| 5 | Cover and let stand five minutes. Top with green onions. | Cook until internal temperature reaches 135°F. |
Posted in Side Dish, Starch Side Recipes
