Name: Multi Grain Pilaf
Ingredients: 4 tablespoon butter, divded; 8 ounce sliced crimini mushrooms (2 to 3 cups); 1/2 cup onion, finely diced; 3/4 cup long grain brown rice; 1/2 cup wild rice; 3 cup chicken broth; 1 cup Holland House White Cooking Wine; 3/4 cup long grain white rice; 1/2 cup diced carrots; 1/4 teaspoon dried thyme

Multi Grain Pilaf

By: Mizkan Americas, Inc. with Holland House Cooking Wine

Here's a great way to serve a healthy side dish at Thanksgiving. Multi grain pilaf is both yummy and nutritious! With tasty veggies and three different kinds of rice, you can't go wrong with this wonderful dish.

Why You'll Love This Recipe

1. Nutritious and Balanced: Multi grain pilaf is packed with a variety of grains, including brown rice, quinoa, and wild rice, providing a good balance of carbohydrates, protein, fiber, and essential nutrients. It's a great way to sneak in some extra nutrients alongside your Thanksgiving feast.

2. Versatile and Customizable: This recipe is incredibly versatile and can be easily customized to suit your taste preferences or dietary restrictions. You can add in your favorite veggies, herbs, or seasonings to make it exactly how you like it.

3. Easy to Make: Despite its impressive appearance, multi grain pilaf is surprisingly simple to prepare. With just a few basic ingredients and some time on the stove, you can have a delicious and nutritious side dish ready in no time.

4. Crowd-Pleasing Flavor: The combination of different grains and vegetables in this dish creates a delicious and satisfying flavor profile that is sure to please a crowd. Whether you're serving it to picky eaters or health-conscious guests, everyone is sure to enjoy this tasty dish.

5. Perfect for Leftovers: Multi grain pilaf makes excellent leftovers, so you can enjoy it for days after your Thanksgiving feast. It reheats well and can be easily incorporated into other meals, making it a great option for those looking to meal prep or reduce food waste.

Ingredients

4 tablespoons butter, divded
8 ounces sliced crimini mushrooms (2 to 3 cups)
1/2 cup onion, finely diced
3/4 cup long grain brown rice
1/2 cup wild rice
3 cups chicken broth
1 cup Holland House White Cooking Wine
3/4 cup long grain white rice
1/2 cup diced carrots
1/4 teaspoon dried thyme

Instructions

Melt 2 tablespoons butter in a 6-quart pot. Add mushrooms and onion. Cook over medium-high heat 5 minutes. Add brown and wild rice only. Continue to cook, stirring often, 2 minutes or until bottom of pot starts to brown.
Stir in broth and white cooking wine. Increase heat to high; cover and bring to a boil. Reduce heat to low. Simmer, covered, 30 minutes.
Stir in white rice and carrots. Cover and continue to simmer 20 minutes more or until liquid is absorbed. Stir in thyme and remaining 2 tablespoons butter. Serve immediately or keep warm until ready to serve.