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
- 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
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 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.
Nutrition Facts
3/4 cup: 305 calories, 13g fat (5g saturated fat), 18mg cholesterol, 645mg sodium, 42g carbohydrate (11g sugars, 3g fiber), 8g protein.
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
Recipe Creator
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