White Rice and Wild Rice Pilaf with Tomatoes and Basil |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 10 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/2 cup (1 stick) butter | 2 onions, finely chopped | 3 garlic cloves, chopped |
| 1-1/2 teaspoons dried oregano | 1 cup wild rice, rinsed | 7 cups water |
| 1-1/2 cups long-grain white rice | 3/4 cup chopped green onions | 3/4 cup chopped fresh basil |
| 1-1/2 pounds plum tomatoes, seeded, chopped (about 3 cups) | ||
| 1 | Melt 1/4 cup butter in heavy large pot over medium heat. Add onions, garlic, and oregano. Cover; cook until onions are soft, stirring often, about 8 minutes. Mix in wild rice. Add 7 cups water, bring to boil, stirring often. Reduce heat to medium-low. Cover; simmer 30 minutes. Mix in white rice. Cover; cook until rice is tender, about 18 minutes. Uncover; simmer until water cooks away, about 4 minutes. Add green onions, basil, and 1/4 cup butter. Season with salt and pepper. Mix in tomatoes. |