American

Wild and Short Grain Brown Rice Pilaf

Name: Wild and Short Grain Brown Rice Pilaf
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 6 servings
Ingredients: 1 cup wild rice; 1 cup short-grain brown rice; 3 cups water; 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 cup freshly squeezed lemon juice; 2/3 cup canola oil; 1 1/2 cups cherry tomatoes; 1 1/2 cups snap peas -- cleaned and blanched (if desired); Kosher salt and pepper to taste; chives; basil

A hearty, delightful mix of fresh and cooked vegetables with a chewy rice base and the distinctive wild rice flavor.

By Chef Laura Bonicelli

cherry tomatoesscallionszucchini

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

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 20 minutes; 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.

Nutrition (per serving)

476

Calories

Protein

53g

Carbs

27g

Fat

Fiber

25mg

Sodium