1 cup mixed uncooked rice (wild rice and brown rices)
3 cups broth or water
Sea salt & pepper
1/4 cup golden raisins
1/3 cup chopped walnuts
1 T olive oil
A few sprigs of chopped fresh parsley
In a medium saucepan, bring broth and a little salt to a boil. Add rice, cover, and cook until rice is done (anywhere from 45 to 55 minutes, approximately). Water should be absorbed, but if not, drain. Just before the rice is done, toast the walnuts in a saute pan. When done, add the rice, golden raisins, and chopped parsely to the saute pan. Cook and stir until raisins are heated and all is mixed together.
Prep time on this is very minimal, cook time (hands off) is about an hour.
Comments: The boys didn't like the raisins in this recipe, but I thought they were a nice addition. Regarding the rice, we used a brown/wild rice mix that we can get pre-made at the bulk bins in the grocery store. The difficult part is trying to cook this so all the different kinds of rice are done at the same time. The brown rice usually takes less water than the wild rice and cooks about the same amount of time, maybe a little less. For this reason, I did not estimate the correct amount of water when I cooked this and had to drain a little. Your option would be not to use a pre-made rice mix and cook the brown and wild rice separately and combine at the end or just use brown rice. I really liked the mix, and despite the irritation with having to drain, will probably use this again.
This would be a great dish to make with the basic dinner or to make for lunches during the week (lunch consisting of the rice pilaf and a side of vegetables). This would be very easy to heat quickly at work.