Brown-and-Wild Rice Pilaf with Date Chutney

Name: Brown-and-Wild Rice Pilaf with Date Chutney
Yield: 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)
Ingredients: 3 cups water; ¾ cup uncooked wild rice; ½ teaspoon salt; ¼ teaspoon ground turmeric; 1 ¼ cups uncooked brown basmati rice; ¾ cup frozen green peas, thawed; 1 tablespoon olive oil; 1 ½ cups vertically sliced onion; Date Chutney; 6 tablespoons slivered almonds, toasted

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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.

Recipe by Cooking Light January 2001

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Brown-and-Wild Rice Pilaf with Date Chutney

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Brown-and-Wild Rice Pilaf with Date Chutney

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Brown-and-Wild Rice Pilaf with Date Chutney