On Sun, 24 Dec 2006 10:20:21 -0600, Omelet >
wrote:

>In article . com>,
> "Jude" > wrote:
>
>> Thanks, all of you. You have just convinced me that my backup plan -
>> wild and brown - is a better way to go.
>>
>> We're opening gifts in the morning, then heading over to mom-in-law's
>> house for a few hours, probably arriving home around 4 with me wanting
>> to serve dinner by 7:30. So i'm trying to avoid cooking them
>> seperately, looking for a fairly simple low-stress dinner; that's why I
>> figured on a pilaf. Sautee, add liquid, boil, reduce, cover, do other
>> stuff, and return to serve.
>>
>> Om, do you go 50/50 on wild and brown? (Not like it matter since the
>> bulk wild rice was sold out and all i could get was 4 oz box, so it
>> will probably be more like 1/3 wild to 2/3 brown.)
>
>Sorry I'm answering this late! I passed out from exhaustion last night...
>
>I like to mix 2 parts brown to 1 part each of both colors. I've mixed 2
>cups brown to 1 cup black and 1 cup red for tonight's dinner, added to 4
>cups concentrated stock and 4 cups water.

Where do you find the red and black colored rice? Do they pop and
show their innards when they are cooked? Is their cooking time
approx. the same as brown?


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