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Brown, wild rice and barberry pilaf


  • 1 tablespoon (15 ml) butter
  • 3/4 cup (175 ml) brown basmati rice, rinsed well
  • 1/4 cup (50 ml) wild rice
  • 1 tablespoon (15 ml) dried barberries or currants
  • Salt and freshly cracked black pepper, to taste
  • 2 cups (500 ml) chicken stock


  1. In a small saucepan, heat butter on medium heat. Add the rice and toast for one minute to develop a nutty flavour. Add the stock and barberries and season with salt and pepper .
  2. Bring to a boil then reduce heat to low. Cover tightly and simmer over low heat for 25 minutes.
  3. Let it sit covered for five minutes off heat. 
  4. Fluff with fork before serving

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