Masstown Market

1 tbsp Butter 15 mL
2 Cloves garlic, minced 2
1 Onion, chopped 1
1/2 tsp Dried thyme 2 mL
1/4 tsp Pepper 1 mL
1-1/2 cups Chicken or vegetable stock 375 mL
1 tbsp White wine vinegar 15 mL
1/2 cup Wild rice, rinsed and drained 125 mL
1 cup Long-grain rice 250 mL
Half Sweet red or yellow pepper, diced Half
1/2 tsp Salt 2 mL

In large saucepan, melt butter over medium heat; cook garlic, onion, thyme and pepper, stirring occasionally, until softened, about 5 minutes. Add stock, 1-1/4 cups (300 mL) water and vinegar; bring to boil.

Add wild rice to saucepan and retum to boil; reduce heat, cover and simmer for 35 minutes. Stir in long-grain rice; cover and simmer for about 30 minutes or until rice is tender and liquid is absorbed. With fork, stir in red pepper and salt; cover and let stand for 5 minutes.


Two-Rice and Sweet Pepper Pilaf
1 tbsp Butter 15 mL 2 Cloves garlic, minced 2 1 Onion, chopped 1 1/2 tsp Dried thyme 2 mL 1/4 tsp Pepper 1 mL 1-1/2 cups Chicken or vegetable stock 375 mL 1 tbsp White wine vinegar 15 mL 1/2 cup Wild rice, rinsed and drained 125 mL 1 cup Long-grain rice 250 mL Half Sweet red or yellow pepper, diced Half 1/2 tsp Salt 2 mL In large saucepan, melt butter over medium heat; cook garlic, onion, thyme and pepper, stirring occasionally, until softened, about 5 minutes. Add stock, 1-1/4 cups (300 mL) water and vinegar; bring to boil. Add wild rice to saucepan and retum to boil; reduce heat, cover and simmer for 35 minutes. Stir in long-grain rice; cover and simmer for about 30 minutes or until rice is tender and liquid is absorbed. With fork, stir in red pepper and salt; cover and let stand for 5 minutes.