I will be making this for the gluten free people in my life this week. I love the flavor and the texture in one dish. You can leave out the broccoli and mix in mushrooms, artichoke hearts, sundried tomatoes--anything you have on hand! It is s psecial dish that takes very little working time to create.
Wild Rice Pilaf Yield: 10 servings
3 ½ cups chicken or vegetable broth
¾ cup uncooked wild rice
1 cup uncooked long grain rice
1 large onion, diced
2 medium carrots, peeled, halved lengthwise and sliced
1 clove garlic, peeled and minced
½ tsp dried rosemary, crushed
½ cup butter, cubed
3 cups broccoli florets
¼ tsp. black pepper
1.) In a large saucepan, bring the broth to a boil. Add in the wild rice, reduce heat. Cover and let simmer for 30 minutes. Add in the long grain rice; return cover and let cook another 20-25 minutes longer or until liquid is absorbed and rice is tender.
2.) Meanwhile, in a large skillet, sauté the onion, carrots, garlic and rosemary in butter until the vegetables are tender. Stir in the cooked rice, broccoli and pepper.
3.) Transfer the rice and vegetables to a greased shallow baking dish. Cover and bake at 350* for 25-30 minutes or until broccoli is crisp-tender.
You can easily double this recipe for a crowd. And, it is great to make ahead and just bake when you are ready- just allow about 10 more minutes for baking if it is going from the fridge to the oven.