Loaded Brown and Wild Rice Pilaf
- 2 tablespoons light margarine
- 12 small onion, finely chopped
- 3 garlic cloves, finely chopped
- 14 cup red bell pepper, finely chopped
- 1 small carrot, peeled and finely, chopped
- 1 cup green beans, chopped into bite size pieces
- 14 cup flat leaf parsley, chopped
- 34 cup brown rice
- 14 cup wild rice
- 34 cup of low sodium black beans, drained and rinsed
- 34 cup of low sodium pigeon peas, drained and rinsed
- 1 tablespoon of sodium free chicken broth seasoning
- 14 teaspoon Mrs. Dash table blend seasoning
- 1 12 cups boiling water
- Preheat oven to 350 degrees.
- Melt margarine in a sauce pan that has a tight fitted lid over med-high heat.
- Add onion and garlic and saute for 3 minutes, stirring occasionally.
- Add the rice and stir to coat.
- Add the boiling water, Mrs Dash and Broth Seasoning.
- Stir to combine.
- Place lid on pot and raise temperature to high and bring the rice mixture to a boil.
- Remove rice from heat and transfer to a oven proof dish that is big enough for the rice.
- Cover tightlyh with 2 pieces of foil.
- Place the dish in oven on the middle rack.
- Bake for 1 hour or until all liquid has evaporated.
- remove the dish from the oven and allow to sit for 5 minutes.
- Fluff with a fork.
- For the Vegetables.
- While the rice is cooking, steam the carrots and green beans and saute the red peppers.
- combine the green beans, carrots, red peppers and both beans.
- Set aside.
- Once the rice has finished cooking and it has set for the alloted time, stir in the vegetable/bean mixture and chopped parsley.
- Enjoy.
light margarine, onion, garlic, red bell pepper, carrot, green beans, flat leaf parsley, brown rice, wild rice, black beans, pigeon peas, chicken broth seasoning, seasoning, boiling water
Taken from www.food.com/recipe/loaded-brown-and-wild-rice-pilaf-457636 (may not work)