Brown-And-Wild Rice Pilaf With Date Chutney

• 3 cups water
• 3/4 cup uncooked wild rice
• 1/2 teaspoon salt
• 1/4 teaspoon ground turmeric
• 1 1/4 cups uncooked brown basmati rice
• 3/4 cup frozen green peas, thawed
• 1 tablespoon olive oil
• 1 1/2 cups vertically sliced onion
• 6 tablespoons slivered almonds, toasted

1. Combine first 4 ingredients in a large saucepan, and bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add basmati rice. Return mixture to a boil; cover, reduce heat, and simmer for 25 minutes. Stir in green peas; cook 5 minutes. Remove from heat; let stand, covered, 5 minutes.
2. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion; saute 20 minutes or until golden brown, stirring frequently.
3. Divide the rice mixture evenly among 6 plates; top each serving with the caramelized onions, chutney, and almonds.
4. (Totals include Date Chutney)

water, wild rice, salt, ground turmeric, brown basmati rice, frozen green peas, olive oil, onion, slivered almonds

Taken from www.myrecipes.com/recipe/brown-and-wild-rice-pilaf-with-date-chutney (may not work)