Mahogany Field Rice

I was in our local flour mill today, and they had rices I had not seen in there before....Mahogany Field Rice and Black Field Rice. Anyone have experience with these?

I've seen them at a local Mediterranean market I shop. Never used them. Let me know if you find an interesting recipe.

I've seen them at a local Mediterranean market I shop. Never used them. Let me know if you find an interesting recipe.

Here is the recipe I will use the first time:

MUSHROOM BROWN RICE PILAF

1/2 large onion, chopped

1 cup sliced mushrooms

1 tablespoon olive or Canola oil

1 cup brown rice

2 cups chicken or vegetable broth

Heat the oil in a large saucepan and brown onion and mushrooms for about 5 minutes.

Add 1 cup brown rice and stir to coat grains in oil. Add 2 cups broth; bring to a boil, then turn down to simmer.

Simmer for about 45 minutes or until all liquid is absorbed. Cooking time for whole grain rice varies according to the variety of rice; check package for directions.

My notes: Saute the onions in evoo, add rice and let toast a little, add mushrooms and 1/2 cup white wine until absorbed. Then add chicken broth, 1/2 tsp. Poultry Seasoning, and 1/2 tsp Beau Monde (Good Seasons)
Cook until done