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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Baked white and wild rice, with marinated artichoke hearts. Ingredients:
1 tablespoon vegetable oil |
1/2 cup wild rice |
1 small onion |
4 cups chicken stock |
1 1/2 cups long grain rice (uncooked) |
2 tablespoons butter |
3/4 teaspoon salt |
1 (6 ounce) jar marinated artichoke hearts |
1/2 sweet red pepper, slivered |
Directions:
1. In a skillet heat oil, add wild rice and onion cook over medium heat until rice is coated and onion is softened, 2-4 minutes.
2. Transfer to oven proof (8 cup) casserole dish that has a lid.
3. Add chicken stock cover dish and bake in 375°F for 30 minutes.
4. Add long grain rice, butter and salt, stir well.
5. Cover and return to oven for 20-30 minutes or until rice is tender and most of liquid is absorbed.
6. Drain artichoke hearts, reserving 1 tbsp of marinade.
7. Halve hearts add to rice along with reserved marinade and red pepper.
8. Return to oven for 5 minutes to heat thoroughly.
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