Wild and Short Grain Brown Rice Pilaf
Nutty wild rice mingles with tender short-grain brown rice, brightened by crisp scallions and golden cubes of summer squash. A vibrant, wholesome side that brings earthy comfort to any autumn table, with just enough lemon to make each bite sing.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
1 hr 20 min
Total Time
1 hr 40 min
Servings
6 servings
Ingredients
- 1 cupwild rice
- 1 cupshort-grain brown rice
- 3 cupswater
- 2 bunches scallions -- cleaned and cut into 1-inch pieces (white and light green parts)
- 2 medium zucchini -- cut into 1-inch cubes
- 2 medium yellow zucchini or yellow Summer squash -- cut into 1-inch cubes
- 1/3 cupfreshly squeezed lemon juice
- 2/3 cupcanola oil
- 1 1/2 cupscherry tomatoes
- 1 1/2 cupssnap peas -- cleaned and blanched (if desired)
- Kosher salt and pepper to taste
- chives
- basil
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 400º F.
- 2
Combine both kinds of rice with water and cook in a rice cooker or on the stovetop. Rice should be cooked through but still chewy.
- 3
Coat a baking sheet with cooking spray. Put scallions and both zucchinis on the sheet. Coat the vegetables with cooking spray and lightly season with kosher salt and pepper.
- 4
Bake vegetables for ; until onions are browning and zucchini is cooked. Combine the lemon juice and canola oil to make a vinaigrette. Toss the cooked vegetables with the vinaigrette; use just enough to coat the vegetables.
- 5
Combine the rice, cooked vegetables, cherry tomatoes, and snap peas. Season with salt and pepper and add in more lemon vinaigrette if desired.
- 6
Serve garnished with snipped chives and fresh basil leaves.