Brown and Wild Rice Pilaf
1 cup sliced fresh mushrooms
1/4 cup sliced green onion (2)
1 tablespoon butter or margarine
1 14-oz can chicken broth
1/2 cup uncooked regular brown rice
1/3 cup uncooked wild rice, rinsed and drained
1 tablespoon fresh snipped basil or 1/2
teaspoon dried basil, crushed
1/8 teaspoon black pepper
1/2 cup frozen peas
1/4 cup shredded carrot
In a medium saucepan cook mushrooms and green onions in hot butter until tender. Carefully add chicken broth; bring to boiling. Stir in brown rice; wild rice; dried basil, if using; and pepper. Return to boiling; reduce heat. Simmer, covered, about 40 minutes or until the rices are tender and most of the broth is absorbed. Stir in peas, carrots and fresh basil, if using. Simmer for 3 to 5 minutes more or until heated through, stirring occasionally.
