Michele's Wild Rice Pilaf
This is a great recipe, especially for the holiday season. It can be prepared ahead of time (this is actually preferable, since it allows the flavours to blend together nicely), and then simply reheated in the microwave. Large enough to serve a crowd, it's great for your holiday table, or a great thing to take to a pot luck event.
Looks particularly festive served in an Emile Henry red baking dish!
- 2 cans (14 oz each) Chicken broth (or equivalent home made chicken broth)
- ¾ cup Uncooked wild rice
- 1 cup Uncooked long grain rice
- 1 Large onion, chopped
- 2 Medium carrots, halved lengthwise and sliced
- 1 Garlic clove, minced
- ½ tsp Dried rosemary, crushed
- ½ cup Butter, cubed
- 3 cups Fresh broccoli florets
- ¼ tsp pepper
In a large saucepan bring broth to a boil.
Add wild rice; reduce heat. Cover and cook for 30 minutes.
Add long grain rice; cook 20-25 minutes longer or until liquid is absorbed and rice is tender.
Meanwhile in a large skillet, sauté the onion, carrots, garlic and rosemary in butter until vegetables are tender. Stir in the rice, broccoli and pepper.
Transfer to a greased shallow 2 quart baking dish.
Cover and bake at 350F for 25-30 minutes or until broccoli is tender crisp.
Fluff with fork before serving.
Makes 10 servings.