This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Country Potato Salad A picnic classic, this country-style potato salad has a zesty zing! »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Multi Grain Pilaf

By: Holland House®

"Three types of rice are cooked with white cooking wine, broth, mushrooms, carrots and thyme to yield a truly delcious side dish."

Rate/Review | Read Reviews (2)

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

4 tablespoons butter, divided
8 ounces sliced crimini mushrooms
1/2 cup finely diced onion
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

Directions

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.