Almond Wild Rice
TOTAL TIME: Prep: 25 min. Cook: 55 min.
YIELD: 10 servings.
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
Ingredients
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5-1/2 cups chicken broth, divided
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1 cup golden raisins
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6 tablespoons butter, divided
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1 cup uncooked wild rice
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1 cup uncooked brown rice
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1 cup sliced or slivered almonds
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1/2 cup minced fresh parsley
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1/4 teaspoon salt
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1/4 teaspoon pepper
Directions
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1.
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.
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2.
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.
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3.
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.
Nutrition Facts
3/4 cup: 305 calories, 13g fat (5g saturated fat), 18mg cholesterol, 645mg sodium, 42g carbohydrate (11g sugars, 3g fiber), 8g protein.
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