Fruited Basmati and Wild Rice Blend with Pecans

 
1/4 cup olive oil, divided
2 cups brown basmati rice, rinsed and drained
1 cup wild rice, rinsed and drained
6 cups vegetable stock
1 t. salt
2 cups green onions, thinly sliced
1 1/2 cups celery, diced
1 T. garlic, minced
2 t. dried thyme
1 t. dried sage
1/2 cup dried cranberries
1/2 cup pecans, roughly chopped
1/3 dried apricots, finely diced
1/3 cup freshly chopped parsley
1 1/2 T. tamari
1/2 t. freshly ground black pepper
 

In a large saucepan, heat 2 T. olive oil. Add the basmati and wild rice, stir well to coat the rices with the oil, and saute for 5 minutes while stirring constantly. Add the vegetable stock and salt, and bring to a boil. Reduce heat to low, cover, and simmer for 40 minutes. Remove the pan from the heat, leave covered, and set aside for 5 minutes to allow the rice to steam. Meanwhile, in a large non-stick skillet, saute the green onion and celery in the remaining 2 T. olive oil for 5-7 minutes or until soft. Add the garlic and dried herbs, and saute an additional 2 minutes. Add the dried cranberries, chopped pecans, and dried apricots, and saute an additional 2 minutes. Add the reserved rices, along with the remaining ingredients, stir well to combine, and continue to cook an additional 2-3 minutes or until heated through. Taste and adjust the seasonings as needed. Transfer the rice blend to a large bowl for service.

Serves 8-10

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett