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Wild Rice Pilaf

Hi all,

Just had to share a truly delicious meal I made last night.
It's from "Delicious Vegetarian Made Easy", a publication by
Australian Vegetarian magazine. (For those in Australia - it's
only $5.95 from newsagents and worth every cent!!)


225g mixed basmati and wild rice
600ml vegetable stock
saute liquid of your choice
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 fresh red chilli, deseeded and finely chopped
1 tsp ground coriander seed
1 red capsicum, thinly sliced
1 yellow capsicum, thinly sliced
100g baby corn, cut into quarters lengthwise
400g can blackeyed beans, drained
3 tbsp chopped fresh coriander (optional)

Place the rice and stock in a large pan and bring to boil.
Reduce heat and simmer for 15-20 minutes until all liquid is
absorbed and rice is tender.
Saute onion, garlic and chilli in a frypan until onion is transparent.
Stir in ground coriander seed and cook for a minute, then add the
capsicums and baby corn.  Cook a further 5-8 minutes until softened,
then stir in the rice and blackeyed beans.
Heat through for 2 minutes, stirring constantly. Add the fresh coriander.

My notes:
I used a brown rice-wild rice mix instead of the basmati, which gave a
lovely nutty flavour.  Also make sure you use your best vegetable stock,
it really makes a difference.  I omitted the fresh coriander because I don't
like the flavour and it was still delicious.  :)


Robyn - Brisbane, Australia