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, Racine, Wisconsin
- 5-1/2 cups chicken broth, divided
- 1 cup golden raisins
- 6 tablespoons butter, divided
- 1 cup uncooked wild rice
- 1 cup uncooked brown rice
- 1 cup sliced or slivered almonds
- 1/2 cup minced fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 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 large 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 small 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. Yield: 10 servings.
Originally published as Almond Wild Rice in Taste of Home February/March 2002, p31
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