1 cup uncooked wild rice
1 cup uncooked orzo (rice-shaped pasta)
3 Tablespoons butter
2 cups chopped onions
1 1/3 cups thawed frozen green peas
1/2 teaspoon salt
1/2 teaspoon grated pepper
1/3 cup sliced scallions
Cook wild rice and orzo separately as packages direct.
Meanwhile melt 1 Tablespoon butter in a large nonstick skillet.
Add onions, cover and cook over medium heat, stirring occasionally, 15 minutes or until tender.
Stir in remaining butter, peas, salt and pepper; cook 1 minute.
Drain rice and orzo; pour into serving dish. Stir in onion mixture and scallions.
Some changes I made:
I used extra butter for sautéing, as I also added abut 2 cups sliced mushrooms (measured before sautéeing).
The last time I made this, I cooked the wild rice in beef broth and white wine instead of water.
This time, I has some red wine left in the bottom of a bottle, so used that this time.
Each time, it was flavorful with the broth/wine to cook the rice.
I had a special ingredient - Wild Rice from Nrthwds.
I buy it from her in 1 pound packages and I bought 10 lbs. which she sent to me a few weeks ago.
It is worth EVERY penny!
I also added some (maybe about 1/2 teaspoon) of Nrthwds Wild Rice seasoning, which I think added extra flavor!
This was excellent with my meal of asparagus seasoned with balsamic vinegar and Chicken Piccata.
I served apple crisp for dessert.