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Precise Pilaf

So, rice pilaf is a comfort food around our house. This is my recipe.


4 ounces (by weight) wild rice
1 cup (v) brown rice
1 cup white rice
1 cup orzo
8 cups liquid (water or water and broth)
1 to 2 cups of vegetables, mushrooms and or meat, with liquid (optional)
Onion, garlic and spices to taste

In a 2 cup bowl, pour boiling water over the wild rice and set aside.

Get out a 4 - 5 quart pot (a 4 quart pot won't take much vegetable). Measure your liquid into the pot.

Cut up your onion, or any other vegetables that need to cook, and put them in the pot.

Drain the wild rice, and put it into the pot. Turn on the heat, and bring to a boil. Add your seasonings and stir.

Rinse the brown rice.

After the pot has boiled for 10 minutes, stir in the brown rice and return to a boil.

Rinse the white rice.

After the pot has boiled for 10 more minutes, stir in the white rice and return to a boil.

After 5 to 7 minutes, add the orzo, and return to a boil.

After 5 to 7 minutes, stir it one last time, turn off the heat, put the lid on the pot, and let the pilaf stand for 15 to 30 minutes.

fluff and serve. Leftovers can be frozen.

The staggered addition of the rices, along with soaking the wild rice for a while in hot water makes sure that all of the rices are done but not mushy. Wild rice takes 40 - 50 minutes, brown rice takes 20 - 30 minutes, and white rice takes 10 - 15 minutes at a boil.

Variations: you can add whatever vegetables or meat there is room for in the pot. The base pilaf sans vegetables is around 3 quarts. You can even add a couple cans of creamed soup if you want a saucy pilaf.

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