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  • ½ cup uncooked Brown Basmati Rice
  • ½ cup finely chopped carrots
  • ½ cup chopped onion
  • ½ cup sliced fresh mushrooms
  • 2 tablespoons cooking oil
  • ½ cup uncooked Chieftain Wild Rice
  • 3 cups chicken broth
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • ½ cup uncooked White Basmati Rice
  • 1/3 cup chopped dried apricots
  • 2 tablespoons minced green onions
  • ½ teaspoon salt
  • 1/8 teaspoon pepper
  • ½ cup chopped pecans, toasted

   In a large saucepan, saute brown basmati, carrots, onion and mushrooms in oil for 10 minutes or until rice is golden. Add wild rice, broth, thyme and rosemary; bring to a boil. Reduce heat; cover and simmer for 25 minutes. Stir in white basmati; cover and simmer for 25 minutes or until liquid is absorbed and wild rice is tender. Remove from the heat; stir in apricots, green onions, salt and pepper. Cover and let stand for 5 minutes. Sprinkle with pecans just before serving.