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.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped (about 1 cup)
- 2 large carrot, chopped (about 1 cup)
- 2 stalks celery, sliced (about 1 cup)
- 2 cloves garlic, minced
- 3 1/2 cups Swanson® Vegetable Broth
- 1/2 cup uncooked wild rice
- 1 cup uncooked long grain white rice
- 2 tablespoons chopped fresh parsley
Instructions
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Tips
- Tip: Wild rice is a relatively expensive ingredient, but a little goes a long way. The 1/2 cup in this recipe lends texture and a rich nutty flavor.
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Step 1
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.
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Step 2
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.
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Step 3
Stir in the white rice. Cover and cook for 20 minutes or until the rice is tender. Sprinkle with the parsley.
