I make this recipe for almost every holiday and often take it to potlucks. Usually, I make the pilaf ahead to allow the flavors to blend and then reheat it in the microwave before serving. This also makes for more room in the oven and less chaos when you are putting out a big holiday meal. —Dianne Bettin, Truman, Minnesota
- 2 cans (14-1/2 ounces each) chicken broth
- 3/4 cup uncooked wild rice
- 1 cup uncooked long grain rice
- 1 large onion, chopped
- 2 medium carrots, halved lengthwise and sliced
- 1/2 teaspoon dried rosemary, crushed
- 1/2 cup butter, cubed
- 1 garlic clove, minced
- 3 cups fresh broccoli florets
- 1/4 teaspoon 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 20-25 minutes longer or until liquid is absorbed and rice is tender.
- Meanwhile, in a large skillet, saute the onion, carrots and rosemary in butter until vegetables are tender. Add garlic; cook 1 minute longer. 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. Yield: 10 servings.
Originally published as Wild Rice Pilaf in Taste of Home December/January 2007, p34
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