Parboiled brown rice, roasted wild rice, dehydrated vegetables and herbs (carrots, red bell peppers, celery, onion, parsley)
- Combine 250 ml (1 cup dry) Canoe veggie pilaf, 500 ml (2 cups) water, 15 ml (1tbsp) cooking oil or margarine in heavy 1.5 L (1-1/2 qt.) saucepan, bring to boil.
- Cover tightly and simmer for 20 minutes, until water has been absorbed.
- Remove from heat and let stand covered for 5 minutes.
- Yields 750 ml- 1 L (3-4 cups) of cooked Canoe veggie pilaf.