Wild Rice and Brown Rice Pilaf
1/2 Cup Wild Rice
3 Cups Water
3 Tablespoons Olive Oil
1 Carrot, peeled and diced
1 Onion, finely diced
1 Bay Leaf
1 Cup Brown Rice
2 Cups Green Stock, heated
1. Rinse the wild rice. Bring 3 Cups Water and 1/2 Teaspoon salt to a boil. Add the rice. Cook slowly uncovered for 1/2 hour.
2. While the wild rice is cooking, prepare the vegetables. Add the olive oil to a large pot. Add the carrot, onion and bay leaf. Cook over medium heat, stirring occasionally for 4 minutes. Add the brown rice and 1/2 teaspoon salt and cook for 5 minutes. Add the stock and bring to boiling. Add the wild rice, reduce heat and cover the pan. Cook for 45 minutes. If the rice dries out, add some of the cooking water from the wild rice.
Goes well with Artichoke and Fennel Stew
Pairs well with 2012 Pinot Blanc from Alsace
Soundtrack - Day of the Dead by various artists