PROMERSBERGER FAMILY RECIPES
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RICE PILAF

1/2 cup Wild rice, uncooked 2-3/4 cup Vegetable broth 3/4 cup Brown rice, uncooked 1 Onion, diced 4 cloves Garlic, minced 2 tbsp Olive oil 3 cups Mushrooms, sliced 2 stalks Celery, sliced 1/2 tsp Sage 1/2 tsp Marjoram 1/3 cup Parsley, chopped 1/3 cup Almonds, chopped Salt Pepper

Bring the vegetable broth to a boil in a large saucepan and add the wild rice. Cook for 15 to 20 minutes then add the brown rice. Cover and cook for another 45 minutes or until the rice is fluffy. In a large skillet, saute the onions and garlic in olive oil until brown and camelized (about 10 minutes). Then add mushrooms, celery and spices and cook for another 5 minutes, adding more oil or a little bit of broth if needed. Add the cooked rice, parsley and almonds and stir well to combine. Continue to cook until all of the ingredients are heated through (1 or 2 minutes).