Friday, September 28, 2007

Wild Rice Pilaf

2 cans (14-1/2 oz. each) chicken broth
3/4 c. uncooked wild rice
1 c. uncooked long grain rice
1 large onion, chopped
2 medium carrots, halved lengthwise and sliced
1 garlic clove, minced
1/2 tsp. dried rosemary, crushed
1/2 c. butter, cubed
3 c. fresh broccoli florets
1/4 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 for 20-25 minutes longer or until liquid is absorbed and rice is tender. 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. Transfer to a greased shallow 2 qt. baking dish. Cover and bake at 350 for 25-30 minutes or until broccoli is crisp-tender. Fluff with a fork before serving. Makes 10 servings.

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