White and Wild Rice pilaf
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 tablespoon oil | |
| 1 large onion | Washed, peeled and diced |
| 2 large carrots | Washed, peeled and chopped |
| 2 stalks celery | Washed, trimmed and sliced |
| 2 cloves garlic | Washed, peeled and minced |
| 4 cups low sodium chicken broth | |
| ½ cup wild rice | Uncooked |
| 2 cup long grain white rice | Uncooked |
| 3 tablespoons dried parsley | |
| 2 tablespoons lemon juice | |
| ¼ teaspoon black pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat oil in large nonstick skillet over medium heat. | |
| 2 | Add onion, carrots, celery and garlic. | |
| 3 | Cook until tender. | |
| 4 | Stir in broth and wild rice. | |
| 5 | Heat to boil. | |
| 6 | Cover and cook over low heat for 25 minutes. | |
| 7 | Stir in white rice. | |
| 8 | Cover and cook over low heat for 20 minutes or until rice is done. | Internal temperature 135 F. |
| 9 | Stir in parsley, pepper and lemon. |
Posted in Side Dish, Starch Side Recipes
