Rice Pilaf

Nutty wild rice and herbs from the garden make this simple side sing. Serves 4.


  • 1 cup long grain brown rice
  • 1/3 cup wild rice
  • 3 1/2 cups chicken stock
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 medium Spanish onion, diced
  • 1 clove of garlic, minced
  • 1 sweet red pepper, diced
  • kernels from one ear of corn
  • 5 scallions, cut at an angle in 2-inch sections
  • 1 tablespoon fresh basil
  • 1 tablespoon fresh oregano
  • salt and pepper to taste


Cook rice separately because cooking times vary. Bring 2 cups of the chicken stock to boil and add the brown rice; simmer covered until done, 35–45 minutes. Bring remaining 1 1/2 cups stock to boil and add wild rice; simmer covered until tender—take care not to overcook or the wild rice will curl and burst. Spread rices on a cookie sheet to cool then mix them together. While the rice cooks, heat the olive oil and butter and sauté the Spanish onion and garlic. After a few minutes, add the remaining vegetables. When onion is translucent add basil, oregano, salt and pepper and remove from heat. Mix with the rice.