Ingredients
| chicken broth: 5 1/2 cups (divided) |
| golden seedless raisins (not packed): 1 cup |
| salted butter: 6 Tbl (or margarine//divided) |
| wild rice: 1 cup |
| brown rice: 1 cup |
| almonds (slivered): 1 cup |
| parsley: 1/2 cup (minced) |
| salt: 1/4 tsp |
| black pepper: 1/4 tsp |
Almond Wild Rice
Credit: AllRecipes
User rating:
"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"
-
Prep Time
25 min -
Cook Time
55 min -
Servings
10 serving(s)
Tags
Method
Directions
- In a small saucepan, bring 1/2 cup broth to a boil. Remove from the heat; add raisins and set aside (do not drain). In a large saucepan, bring 3 cups of broth and 2 tablespoons of butter to a boil. Add wild rice; cover and simmer for 55-60 minutes or until the rice is tender (drain if necessary).
- Meanwhile, in another saucepan, combine the brown rice, 2 tablespoons butter and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender (drain if necessary).
- In a skillet, saute the almonds in remaining butter until lightly browned. In a serving bowl, combine the wild rice, brown rice, raisin mixture, almonds, parsley, salt and pepper.