Color overtakes bland-looking rice in this kid-pleasing version from Chef Rusty Hamlin.
Makes 6 servings
1 tablespoon olive oil
1 large onion, chopped
2 large carrots, peeled and diced
2 stalks celery, sliced
2 cloves garlic, minced
3 1/2 cups vegetable broth
1/2 cup uncooked wild rice
1 cup uncooked long-grain white rice
1 cup dried cranberries
2 tablespoons chopped fresh parsley
1) Heat the oil in a large nonstick pot over medium heat. Add the onion, carrots, celery, and garlic and cook until tender, about 5 minutes. Stir in the broth and wild rice and bring to a boil. Cover and cook over low heat for 25 minutes.
2) Stir in the white rice and dried cranberries. Cover and cook over low heat for 20 minutes, or until the rice is done. Stir in the parsley.
Source: The Disconnected Kids Nutrition Plan
The author of this book is Dr. RObert Melillo who is a creator and cofounder of Brain Balance Achievement Centers