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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Made with both brown rice and wild rice, this popular pilaf has a hint of fruity sweetness, thanks to golden raisins. I prepare the casserole the morning of the party, then refrigerate it in an ovenproof dish to heat through later. -Mark Trinklein Cedarburg, Wisconsin Ingredients:
5 1/2 cups chicken broth, divided |
1 cup golden raisins |
6 tablespoons margarine, divided |
1 cup uncooked wild rice |
1 cup uncooked brown rice |
1 cup almonds, sliced or slivered |
1/2 cup parsley, minced fresh |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a small saucepan, bring 1/2 cup broth to a boil
2. Remove from the heat; add raisins and set aside (do not drain)
3. In a large saucepan, bring 3 cups of broth and 2 tablespoons of butter to a boil
4. Add wild rice; cover and simmer for 55-60 minutes or until the rice is tender (drain if necessary)
5. Meanwhile, in another saucepan, combine the brown rice, 2 tablespoons butter and remaining broth
6. Bring to a boil
7. Reduce heat; cover and simmer for 35-40' minutes or until rice is tender (drain if necessary)
8. In a skillet, saute the almonds in remaining butter until lightly browned
9. In a serving bowl, combine the wild rice, brown rice, raisin mixture, almonds, parsley, salt and pepper
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