Since wild rice is expensive, we’ve used only a modest amount in this pilaf, but you could use half brown rice and half wild rice. And if you can’t find carrot juice-which gives the pilaf a rich golden color, lots of beta carotene, and just a hint of sweetness-use tomato-vegetable juice instead.

2 teaspoons olive oil
1 cup chopped onions
2 teaspoons minced garlic
3/4 cup brown rice
1/4 cup wild rice
1-1/2 cups chicken broth
1 cup carrot juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped walnuts

  1. In a large nonstick saucepan, heat the oil over low heat. Add the onions and garlic, and cook, stirring occasionally, until the onion is tender, about 7 minutes.
  2. Add the brown rice and wild rice, and stir to coat. Add the broth, carrot juice, salt, and pepper, and bring to a boil. Reduce to a simmer, cover, and cook, stirring occasionally, until the rice is tender, about 45 minutes. Stir in the walnuts and serve.
  3. Makes 6 servings.
    Per serving: 182 calories, 5.2g total fat (0.8g saturated), 0mg cholesterol, 2g dietary fiber, 30g carbohydrate, 5g protein, 458mg sodium.