Modified Wild Rice and Rice Pasta Pilaf

Can it be pilaf without the orzo?  I really don’t know the rules.   I just know that I cook gluten-free dishes for M, so some recipes need to be tweaked.  The original recipe can be found in Good Housekeeping’s Light & Healthy, which I got at the closing Border’s for $5 and has sparked a creative cooking explosion in this house!

Ingredients:

  • 8 ounces rice shell pasta
  • 1 cup wild rice
  • 3 tablespoons butter/margarine/oil
  • 1 small onion, finely chopped
  • 1 medium celery stalk, finely chopped
  • 1/2 pound sliced mushrooms
  • 1/2 pound sliced summer squash
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon fresh ground pepper
  • 1/2 teaspoon sea lettuce flakes

What I Did:

  • Cook the wild rice & rice pasta as directed on the packages
  • In a large skillet on medium heat, melt the butter/margarine/oil
  • Add the onion and celery, cook until tender (10 minutes?)
  • Add the rest of the goodies and cook until the liquid has mostly evaporated (another 10 minutes or so).
  • Preheat the oven to 350F.
  • Mix the rice, pasta, and veggie mixture together in a 3-quart baking dish.
  • Cover and bake for 30 minutes.

Delicious!  I will definitely be making this again!

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