the recipe - the grain's starch will be released and make the rice sticky.

In large saucepan, melt butter over medium heat; cook garlic, onion, thyme and pepper, stirring occasionally, until softened, about 5 minutes. Add stock, 1-1/4 cups water and vinegar; bring to boil.

Add wild rice to saucepan and return to boil; reduce heat, cover and simmer for 35 minutes. Stir in long-grain rice; cover and simmer for about 30 minutes or until rice is tender and liquid is absorbed. With fork, stir in sweet pepper and salt; cover and let stand for 5 minutes.

Dinner Menu: ~ Mushroom and Leek Pate ~ Make-Ahead Seafood Salad ~ Maple Orange Cornish Hens ~ Squash Crescents ~ Zucchini Ribbons ~ Two-rice and Sweet Pepper Pilaf ~ Ricotta Cheesecake with Citrus Compote

6 servings for $7.16 Cdn[Nov 95]

Per Serving: about 200 calories, 6 g protein, 3 g fat, 31 g carbohydrate

Canadian Living Test Kitchen Recipe by Jennifer Mackenzie

[-=Pam=-] PA_Meadows@msn. Com