- 4 tablespoons butter, divided
- 8 ounces sliced crimini mushrooms
- 1/2 cup finely diced onion
- 3/4 cup long-grain brown rice
- 1/2 cup wild rice
- 3 cups chicken broth
- 1 cup Holland House® White Cooking Wine
- 3/4 cup long-grain white rice
- 1/2 cup diced carrots
- 1/4 teaspoon dried thyme
- Melt 2 tablespoons butter in a 6-quart pot. Add mushrooms and onion. Cook over medium-high heat 5 minutes. Add brown and wild rice only. Continue to cook, stirring often, 2 minutes or until bottom of pot starts to brown.
- Stir in broth and white cooking wine. Increase heat to high; cover and bring to a boil. Reduce heat to low. Simmer, covered, 30 minutes.
- Stir in white rice and carrots. Cover and continue to simmer 20 minutes more or until liquid is absorbed. Stir in thyme and remaining 2 tablespoons butter. Serve immediately or keep warm until ready to serve.
05/02/2018
recipepes.com
Multi Grain Pilaf, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
