Brown-and-Wild Rice Pilaf with Date Chutney

Cooking Light
Basmati is a delicate, aromatic rice that lends a softer texture than the chewy wild rice, which is actually the seed of a marsh grass. To streamline preparation, cook the onions while the rice is simmering. The chutney can accompany a number of grain dishes or serve as a sandwich spread with cream cheese.
6 servings (serving size: about 3/4 cup rice, about 1 1/2 tablespoons onion, about 2 1/2 tablespoons chutney, and 1 tablespoon almonds)


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3 cups water
3/4 cup uncooked wild rice
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1 1/4 cups uncooked brown basmati rice
3/4 cup frozen green peas, thawed
1 tablespoon olive oil
1 1/2 cups vertically sliced onion
6 tablespoons slivered almonds, toasted


Combine first 4 ingredients in a large saucepan, and bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add basmati rice. Return mixture to a boil; cover, reduce heat, and simmer for 25 minutes. Stir in green peas; cook 5 minutes. Remove from heat; let stand, covered, 5 minutes.

Heat the oil in a large nonstick skillet over medium-high heat. Add the onion; sauté 20 minutes or until golden brown, stirring frequently.

Divide the rice mixture evenly among 6 plates; top each serving with the caramelized onions, chutney, and almonds.

(Totals include Date Chutney)

Created date

January 2001

Nutritional Information

Calories 383
Caloriesfromfat 16 %
Fat 6.9 g
Satfat 0.9 g
Monofat 4.2 g
Polyfat 1.4 g
Protein 9.2 g
Carbohydrate 74.7 g
Fiber 6.5 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 419 mg
Calcium 52 mg