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Prep Time: 10 Minutes Cook Time: 85 Minutes |
Ready In: 95 Minutes Servings: 10 |
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Ingredients:
2 can(s) (14-1/2 ounces each) chicken broth |
1/2 cup(s) butter, cubed |
2 medium carrots, halved lengthwise and sliced |
1/2 teaspoon(s) dried rosemary, crushed |
3 cup(s) fresh broccoli florets |
1 clove(s) garlic, minced |
1 large onion, chopped |
1/4 teaspoon(s) pepper |
1 cup(s) uncooked long grain rice |
3/4 cup(s) uncooked wild rice |
Directions:
1. 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.
2. Meanwhile, in a large skillet, saute the onion, carrots, garlic and rosemary in butter until vegetables are tender. Stir in the rice, broccoli and pepper.
3. Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 350 degrees for 25-30 minutes or until broccoli is crisp-tender. Fluff with a fork before serving.
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