One thing about being on a gluten-free diet is that you tend to develop a true appreciation for rice. It is the perfect gluten-free grain, after all… and is even pretty good for you, if you eat brown rice. Wild rice, while a different genus (Zizania) from typical rice, is also a great addition rice-like addition to the gluten-free diet. After all, “wild rice is high in protein, the amino acid lysine and dietary fiber, and low in fat. It is also a good source of the minerals potassium and phosphorus, and the vitamins thiamine, riboflavin and niacin.” (source: Wikipedia) Personally, though, I miss the starchiness of typical rice if I just have wild rice as the side. This is why I thought it might be nice to find a way to combine brown rice and wild rice together in a tasty pilaf that would realize the great qualities of both ingredients. I didn’t know how long to cook the rice if they were combined. Luckily I found a great recipe to start with for Seasoned Brown Wild Rice at Recipezaar. DH didn’t like the combination of flavors in the original recipe, so I adjusted it to make it somewhat similar to our favorite southern fried tofu recipe. The resulting recipe was a real winner. The best part? The seasonings make it more appealing to a non brown-rice lover (like my DH). Those who love brown rice will love it too, so it all works out. For the vegetarian “chicken” seasoning, I used Bill’s Best, which I found on a trip to the Bob’s Red Mill store in Oregon. It contains soy, but is clearly labeled gluten-free. It really adds a nice depth to recipes, so if you can find it I highly recommend it.
No time to make pilaf from scratch? or just looking for a premixed rice blend? You have a lot of options!
Brown and Wild Rice Vegetarian Pilaf Recipe
1/2 tsp olive oil
1/2 tsp margarine
3 large shallot bulbs, minced
1/2 teaspoon garlic powder (or fresh crushed garlic, sauteed with shallots)
1/2 teaspoon dried parsley flakes
2 tbsp. GF vegetarian chicken flavored broth mix like Chickn’ish
1 tbsp. Nutritional Yeast
1/4 tsp. curry powder
1/2 tsp. poultry seasoning
1/2 tsp. dried marjoram
1/4 tsp. dried sage
1/2 tbsp. Fresh rosemary
1 tsp. fresh thyme
1/2 tsp. freshly grated pepper
1/2 teaspoon sea salt
Bring water to a boil in a medium pan (with lid) and add your rice and margarine. Cover and lower heat and simmer for thirty minutes.
Meanwhile, heat a little olive oil and margarine in a saute pan and add your shallots and (if using) garlic. Let turn translucent and then take off stove and reserve. Combine DRY seasonings in a small bowl.
Finally, after thirty minutes have passed for your rice, take off lid and stir in sauteed shallots (and garlic, if using). Whisk in your combined dry seasonings and return lid. Let simmer for another twenty or thirty minutes and then take off the burner. Let sit, covered, for ten minutes or more, and then fluff and serve.
You could also try adding some tasty greens or toasted pecans for extra nutrition and flavor. Mmmm…