May 20, 2011

wild rice and almond pilaf

healthy and tasty. the fresh parsley makes it, so don't leave it out. i found it at allrecipes.com

Ingredients

  • 5 1/2 cups chicken broth, divided
  • 1 cup golden raisins
  • 6 tablespoons butter or margarine, divided
  • 1 cup uncooked wild rice
  • 1 cup uncooked brown rice
  • 1 cup slivered almonds
  • 1/2 cup minced fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  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).
  2. Meanwhile, in another 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).
  3. In a 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.

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