Multi Grain Pilaf


  • 4 tablespoons butter, divided
  • 8 ounces sliced crimini mushrooms
  • ½ cup finely diced onion
  • ¾ cup long-grain brown rice
  • ½ cup wild rice
  • 3 cups chicken broth
  • 1 cup Holland House® White Cooking Wine
  • ¾ cup long-grain white rice
  • ½ cup diced carrots
  • ¼ teaspoon dried thyme
  • Directions

  • Step 1

    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.


  • Step 2

    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.

  • Step 3

    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.

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