Three-Rice Pilaf

Tammy Raynes


I fix this rice dish a lot of times at the holidays. It's as pretty as it is flavorful. Rice lovers will truly enjoy this recipe!

pinch tips: Non-Stick Rice Every Time



8 - 10


1 Hr


2 Tbsp
vegetable oil
1/2 c
uncooked brown rice
1/2 c
finely chopped carrots
1/2 c
chopped onion
1/2 c
sliced fresh mushrooms
3 c
chicken broth
1/2 c
uncooked wild rice
1/4 tsp
dried thyme
1/4 tsp
dried rosemary, crushed
1/2 c
uncooked long grain rice
1/3 c
chopped dried apricots
2 Tbsp
minced green onions
1/4 tsp
1/8 tsp
1/2 c
chopped pecans, toasted

Directions Step-By-Step

In a large saucepan, heat oil over medium heat. Saute brown rice, carrots, onion and mushrooms for 10 minutes or until rice is golden.
Add broth, wild rice, thyme and rosemary; bring to a boil. Reduce heat; cover and simmer for 25 minutes. Stir in long grain rice; cover and simmer 25 minutes longer or until liquid is absorbed and wild rice is tender.
Remove from the heat; stir in apricots, green onions, salt and pepper. Cover and let stand for 5 minutes. Sprinkle with pecans just before serving.

About this Recipe

Course/Dish: Rice Sides
Other Tag: Healthy