Cookin' Outdoors with Johnny Nix                                
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Wild Rice Pilaf & Vegies

1 box Uncle Ben’s Long Grain Wild Rice

2 tablespoons butter

4 cups water

1 tablespoon chicken base

2 tablespoons oil

½ medium purple onion, sliced thin

½ cup celery, sliced

½ cup carrots, shredded

1 tablespoon garlic, minced

1 cup mushrooms, sliced

2 cups fresh broccoli florets

1/4 teaspoon pepper

 

Directions

Melt butter in Dutch oven over medium high heat.  Add wild rice and brown, stirring occasionally to prevent scorching.  Add water, chicken base and seasoning packets to rice; bring to boil, then reduce to low heat, cover and cook just until tender.  Drain rice in colander to remove any remaining liquid.

Meanwhile, in a large skillet, saute the onion, carrots and celery in oil until vegetables are just beginning to get tender. Add garlic, mushrooms and broccoli and cook 2-3 minutes longer.  Add vegetables to rice and stir to combine.