Bulgur and wild rice pilaf

26 Nov

1 cup wild rice
1 cup long grain brown rice
1 cup bulgur
1 medium onion, chopped
3/4 cup diced celery
2 cups sliced mushrooms
2 medium cloves garlic, minced
6 dried apricots, coarsely chopped
½ cup chopped fresh parsley
2 Tbsp chopped fresh sage
3 Tbsp chopped fresh thyme
2 tsp chicken bouillon
2 Tbsp extra virgin olive oil

In a large skillet, heat 1 Tbsp olive oil over medium heat. Sauté the onions until soft and translucent. Add garlic, mushrooms and celery, cooking until fragrant. Set onions and garlic aside.

Heat another Tbsp of oil. Stir in the rices and bulgur. When rice grains become clear, pull off heat.

In a large saucepan, combine rices and bulgur with onions, mushrooms, celery, garlic and chopped apricots. Add water to cover, plus an additional 3/4 inch. Sprinkle in bouillon and herbs. Cover and bring to a boil. Reduce heat to low and let cook, covered, until all liquid has been absorbed. Check for doneness once absorbed. If still a bit hard, add another 1/2cup water. Cook another 10 minutes, then check again.

Remove from heat and fluff with a fork.


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