Brown Rice Pilaf

by Hannah H.
from Virtuous Daughters, June 2003~Volume 3, Number 3

1. Place in a saucepan that has a tight fitting lid, bring to a boil; boil gently uncovered for 5 minutes:

• 1 ¼ c. long grain brown rice
• ¼ c. whole wheat kernels or wild rice (or ¼ c. more brown rice)
• ¼ c. slivered or chopped almonds
• 3 c. chicken broth
• 2 tsp. Worcestershire sauce

 
2. Cover with lid, reduce heat to very low and simmer 50-60 minutes or until all the water is absorbed and rice is tender.  Do not remove lid or stir during cooking.

3. While rice cooks, lightly sauté 2 chopped green onions for a minute or two in 1-2 T. water.

4. Fold green onions into rice just before serving.