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Gov. Ann Richards' Southwestern Pilaf

Every good barbecue needs some good side dishes, and this is one of the late Texas governor’s favorites.

11-3/4 cups water
1 cup Texmati white rice, uncooked
1 cup Texmati brown rice, uncooked
1 cup wheat berries
1-1/2 cups dry black beans
1/4 pound salt pork
1 onion peeled and left whole, plus 1-1/2 cups finely diced onion
2 cloves garlic, peeled and left whole
2 tablespoons olive oil
1-1/2 cups finely diced celery
2 teaspoons garlic powder
2 teaspoons white pepper
2 teaspoons ground cumin Salt to taste

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). (Don’t overcook and don’t 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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