3c.ricecooked (makes about 5 c. total--brown rice works great!)
1/2c.wild ricecooked (cook separately than the white rice)
1c.oniondiced
1c.celerydiced
2clovesgarlicminced
1t.garlic powder
Montreal steak seasoning to tasteabout 1 T.
4T.butter
2large tomatoesdiced fine
1can olivesdrained and sliced
1/4c.green onionssliced
1/4c.sliced or slivered almondsoptional
1/4c.Worcestershire sauce
1/2t.thyme
1T.parsleyfresh or dried
Salt and pepper to taste
Instructions
Cook the rice on the stove top or in a rice cooker until tender. Set rice aside while you prepare the other parts of the recipe. Meanwhile, saute the onions, garlic and celery in the butter and season heavily. Once onions are tender add the cooked and slightly cooled rice to the large pan (or you can add it to a large bowl--the cooking process of the pilaf will be finished). Cut up the following ingredients and add to the rice and then season as desired. Serve warm.