As I mentioned in a previous post, we have been trying to eat more whole grains and get more fiber. I had a bag of wild rice and wanted to find a way to use it, because I know it is great for fiber. Along side my bag of wild rice I had a bag of thin cut pasta. The first thing I thought of when I saw these two ingredients was a rice dish that my mom used to make for us. She didn’t use wild rice, but she did cut angel hair pasta and brown it before adding it to the rice and cooking it, just like a box of Rice-a-Roni.
I found a basic pilaf recipe, and adapted it to my needs, with the wild rice and browned pasta. It worked exactly the way I wanted it to work! (Side track… I just had a slightly disastrous hair cut and was complaining to my husband that my hair cuts never turn out the way I want them to. Not cool. But on the plus side, at least I get lucky with my cooking experiments! Wow, I feel so much better about my hair already, knowing that things are good in my kitchen. :)
Because of the difference in cooking time, between wild rice, white rice and pasta, this recipe has to be done in steps, not all at once, but that does not at all mean that it is a difficult recipe. It is actually quite easy to make! And it makes such a unique side for almost any entree.
1/4 cup purple onion, diced
2 TBS olive oil, divided
3 1/2 cups chicken broth
1/2 wild rice, uncooked
1 tsp lemon pepper
1 tsp thyme
1/2 tsp garlic powder
3/4 cup white rice (long grain), uncooked
1/3 cup angel hair pasta, cut in 1″ pieces
salt to taste
Saute the onion in 1 TBS olive oil, in a large sauce pan, until translucent. Add the chicken broth, wild rice, and spices. Allow the broth to come to a boil. Cover the pot and reduce the heat to low. Cook for 25 minutes.
After the wild rice has cooked for 20 minutes:
Put 1 TBS olive oil in a small frying pan and heat on medium-high. Add the angel hair pieces to the pan and stir them frequently until they brown lightly. When the wild rice has cooked for 25 minutes, stir the browned pasta and the white rice into the pot with the wild rice. Add salt to taste. Cover the pot with a lid and cook for an additional 20-25 minutes, until the water is all absorbed. Fluff with a fork and serve.