Mixed Rice Pilaf

Ingredients:
1 cup chopped onion
2 tsp minced garlic
1/3 cup minced red bell pepper
1/2 cup minced celery
1/2 cup dry sherry or white wine
2 cups long-grain brown rice
1/2 cup wild rice
1/2 cup basmati rice
4 cups defatted chicken stock
1/2 tsp dried thyme
1/4 tsp dried sage
1 Tbs low-sodium soy or tamari sauce

Procedures:
In a heavy pot over medium-high heat, saute onion, garlic, red bell pepper, and celery in sherry until vegetables are soft (5 to 10 minutes).

Add brown, wild, and basmati rices. Cook, stirring, for 3 minutes. Add stock, thyme, and sage, and bring to a boil. Lower heat to medium and cook, uncovered, for 15 minutes.

Lower heat to low, cover pot, and let pilaf steam until rice is tender (about 25 minutes). Stir in soy sauce.

Servings: 6