Twice the Rice
Adapted from New Basics by Rosso and Lukins
1 cup wild rice
1 cup brown rice
1 cup currants
1/2 cup pine nuts, toasted
2 tablespoons chopped Italian parsley
2 tablespoons grated orange zest
2 tablespoons olive oil
2 tablespoons orange juice
lemon pepper to taste
- Cook wild rice in 3 cups water or gluten free broth.
- Cook brown rice in 2 cups water or gluten free broth. Cook rices until just tender but not mushy.
- Drain wild rice.
- Put all ingredients into large bowl and toss to combine well.
- Transfer to a greased casserole dish, cover and bake at 350 degrees until heated through, about 20 to 30 minutes.