3cuprice cookedmakes about 5 c. total--brown rice works great!
1/2cupwild rice cookedcook separately than the white rice
1cuponion diced
1cupcelery diced
2clovesgarlic minced
1tspb. garlic powder
Montreal steak seasoning to taste about 1 T.
4Ts.butter
2large tomatoes diced fine
1can olives drained and sliced
1/4cupgreen onions sliced
1/4cupsliced or slivered almonds optional
1/4cupWorcestershire sauce
1/2tsp.thyme
1Tbs.parsley fresh or dried
Salt and pepper to taste
Instructions
Cook the rice on the stove top or in a rice cooker until tender. If you don't want the black from the wild rice to 'stain' the white rice you may want to cook them separately. Sometimes the wild rice will dye the white rice a purple color. If you cook them separately, this won't happen and will keep your rice a pretty white color. 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.