Gov. Ann Richards' Southwestern Pilaf
Every good barbecue needs some good side dishes,
and this is one of the late Texas governors favorites.
11-3/4 cups water
In a saucepan, combine white and brown rice with
3-3/4 cups of water and simmer, covered, until rice is done (about
25 minutes). (Dont overcook and dont add salt.) Rinse
rice in cold water and drain well. Set aside.
In another saucepan, combine wheat berries with
4 cups of water and simmer until done (about 90 minutes). Rinse
in cold water and drain well. Set aside.
Rinse black beans thoroughly, then transfer to
a saucepan and simmer in 4 cups of water seasoned with salt pork,
whole onion, and garlic cloves. When done (after about 90 minutes),
remove salt pork, onion, and garlic cloves, and discard. Rinse
beans in cold water and drain well. Set aside.
Heat olive oil in a skillet and sauté combined
celery, diced onion, garlic powder, pepper, and cumin until vegetables
are translucent (about 5 minutes). In a large bowl, fold all ingredients
together and add salt to taste. Transfer to a baking dish, cover
with foil, and heat in a 350-degree oven for 20 to 25 minutes.
SERVES 12 TO 14
Recipe reprinted from Texas Barbecue
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