This flavorful pilaf is a terrific subsitute for the traditional gluten-laden stuffing
2/3 Cup Wild Rice
¾ Cup Brown Rice
½ Tsp Salt
¼ Lb Pancetta or Thick Cut Bacon
1 Medium Yellow Onion, small dice
1 Carrot, peeled, small dice
1 Clove Garlic, minced
2 Cups Chicken Broth
½ Lb Dark Leafy Greens (Swiss Chard, Spinach, Mustard Greens), cleaned, stems removed, roughly chopped
½ Cup Roasted Salted Cashews, coarsely chopped
¼ Cup Fresh Parsley
In a medium saucepan, combine 3 cups of water, brown rice, wild rice and ¼ tsp salt and bring to a boil. Cover, reduce heat to low and simmer for 25 minutes (the rice will not be fully cooked). Drain rice and set aside.
Render pancetta in large sauté pan. Sauté onions, garlic and carrots until onions have soften. Add rice and broth, bring to boil. Reduce heat and cover. Simmer for 20 minutes or until rice is full cooked.
Add greens and cook for an additional 5 minutes. Remove from heat, stir in parsley and cashews. Adjust seasoning with salt and pepper. Serve warm.