Nov-Dinner: Two-Rice & Sweet Pepper Pilaf
Description
This Two-Rice & Sweet Pepper Pilaf is a comforting, aromatic dish that combines the nutty depth of wild rice with the fluffy texture of long-grain rice. The base is built on sauted onions and garlic, infused with dried thyme and a hint of white wine vinegar for brightness. As the rices simmer in stock, they absorb rich flavors while maintaining distinct textures. Freshly diced sweet peppers added at the end provide a vibrant crunch and pop of color. This versatile main course pairs beautifully with roasted meats or can stand alone as a satisfying vegetarian option. Its perfect for weeknight dinners when you want something nutritious yet indulgent, bringing a touch of international flair to your family table with minimal effort.Ingredients
Directions
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Melt butter in a large saucepan over medium heat.
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Add minced garlic, chopped onion, dried thyme, and pepper; cook, stirring occasionally, until softened, about 5 minutes.
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Stir in chicken stock, water, and white wine vinegar; bring the mixture to a boil.
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Add the rinsed wild rice to the saucepan and return to a boil.
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Reduce heat to low, cover, and simmer for 35 minutes.
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Stir in the long-grain rice, ensuring it is submerged in the liquid.
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Cover and continue to simmer for about 30 minutes, or until the rice is tender and the liquid is fully absorbed.
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Remove from heat; stir in the diced sweet pepper and salt.
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Cover and let stand for 5 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 392.5kcal
- % Daily Value *
- Total Fat 14.5g23%
- Saturated Fat 5.1g26%
- Cholesterol 88.2mg30%
- Sodium 101.7mg5%
- Total Carbohydrate 33.6g12%
- Dietary Fiber 3.7g15%
- Sugars 0.3g
- Protein 28.6g58%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not stir the rice while it is cooking unless specifically stated, as this releases starch and can make the rice sticky.
For a vegetarian version, ensure you use vegetable stock instead of chicken stock.
Wild rice takes longer to cook than long-grain rice, which is why it is added first. If using pre-cooked wild rice, add it along with the long-grain rice in step 6.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore moisture.
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