- 1 tablespoon O Organics™ Salted Sweet Cream Butter
- 1/2 cup brown rice
- 1/2 cup finely chopped onion
- 1/2 cup wild rice, rinsed and drained
- 1 1/2 cups O Organics™ Vegetable Broth
- 2 tablespoons finely chopped parsley
- 1/2 teaspoon dried rosemary
- 1 cup bite-size pieces cooked turkey
- 3 ounces feta cheese, cut into 1/2-inch cubes
- 1/4 cup pitted, chopped kalamata or other Greek olives
- 3 tablespoons chopped O Organics™ Fresh Mint
- Mint sprigs
- Melt butter in a 3 to 4 quart pan over medium-high heat. Add brown rice and onion. Cook, stirring often, until rice is lightly toasted and opaque, about 6 minutes.
- Add wild rice, broth, parsley, and rosemary. Bring to a boil; reduce heat, cover, and simmer until wild rice is tender to bite and liquid is mostly absorbed, 45 to 55 minutes.
- Uncover pan and stir in turkey, feta, and olives. Stir often until meat is heated through, about 5 minutes. Stir in chopped mint then transfer pilaf to a serving dish or individual plates. Garnish with mint sprigs.