This fail-safe recipe features both white and wild rice, flavored with aromatic vegetables and a hint of garlic to make a super side-dish to complement your main course.
cost per recipe: $4.72
The price is determined by the national average.
tablespoon olive oil
large onion, chopped (about 1 cup)
large carrot, chopped (about 1 cup)
stalks celery, sliced (about 1 cup)
cloves garlic, minced
cups Swanson® Aseptic Vegetable Broth or Swanson® Certified Organic Vegetable Broth
cup uncooked cooked wild rice
cup uncooked long grain white rice
tablespoons chopped fresh parsley
Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion, carrots, celery and garlic and cook until the vegetables are tender.
Stir the broth and wild rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes.
Stir in the white rice. Cover and cook for 20 minutes or until the rice is tender. Sprinkle with the parsley.