Wild Rice and Vegetable Pilaf
Wild rice, brown rice, and your choice of vegetables combine in this wild rice and vegetable pilaf that fit for a side for any protein: chicken, pork, or wild game!
Servings: 12
Ingredients
- 1 cup brown rice uncooked
- 1/2 cup wild rice uncooked
- 3 1/2 cup chicken stock
- 1/2 teaspoon ground sage
- 1 teaspoon pepper divided
- 1 tablespoon minced garlic divided
- 1/2 teaspoon salt
- 1/2 tablespoon olive oil
- 2 cups chopped broccoli smaller, bite size pieces
- 1 cup diced carrots about 1 large
- 3/4-1 cup diced onion about 1/2 large onion
- 1 cup diced celery about 2 stalks
Instructions
- In a medium saucepan, bring chicken stock to a boil. Add sage, 1/2 teaspoon pepper, 1/2 tablespoon garlic and both rices. Cover, lower to a simmer, and cook for 40-50 minutes, stirring periodically to check that you still have water.
- You want your rice to just be tender. Test it at 40 minutes. If it gets over cooked, it will be mush once you bake it.
- Meanwhile, heat olive oil in a large skillet over medium-high heat and preheat your oven to 400 degrees.
- Add onion, carrots, celery, salt, and remaining 1/2 teaspoon pepper and 1/2 tablespoon garlic. Cook over medium heat for 5 minutes.
- Add broccoli and cook an additional 5 minutes, until vegetables have just become tender.
- Stir in cooked rice. Taste and add salt and pepper, if needed.
- Pour rice/vegetable mixture into a greased casserole dish and bake in the oven for 15-20 minutes, until the rice just begins to crisp up on the top. Serve.