June 27, 2012

Wild Rice Pilaf

June 27, 2012



1/2 cup water

1/2 cup finely diced shallot

1/3 cup wild rice

3/4 cup long grain rice

1 can (14 ounces) reduced-sodium beef broth

1 tablespoon chopped fresh sage, OR 1 teaspoon dried rubbed sage

1/2 teaspoon coarse salt

Freshly ground black pepper

1/3 cup finely diced red bell pepper

3 tablespoons chopped fresh parsley


In Deep Covered Baker, combine water, shallot, and wild rice.  Microwave (high) for 3 minutes.  Cover with lid and bake in 350 F oven for 45 minutes.

Stir in long grain rice; add broth, sage, salt, and pepper.  Cover and bake until rice is tender and most of the broth is absorbed, about 35 minutes.  Stir in bell pepper and parsley.  Let stand 5 minutes.

Makes 6-8 servings.

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