1 large onion, finely chopped
1 bell pepper (any color), diced
3 tablespoon butter
1-1/2 cup long grain white rice
1/2 cup wild rice
3 cups chicken broth
Chopped fresh parsley
Preheat oven to 350°F.
Warm up the chicken broth in saucepan. Set aside.
In a deep frying pan that can go into the oven, melt the butter at medium heat. Once the butter is melted, add the chopped onion and cook for 2 minutes. Add the pepper and cook for one more minute. Add the white and wild rice and let it brown slightly while stirring then incorporate the warm chicken broth and stir well. Completely cover the mixture with waxed paper so that it touches and lays nicely directly on top of the rice mixture inside the pan. Carefully tear out the paper's corners if necessary so that not too much paper hangs into the air. You should see the paper "stick" to the rice mixture before putting into the oven.
Bake for 20 to 30 minutes until rice grains are tender but still a bit firm.*
Before serving, add some chopped parsley for garnish (optional).
Note: * Wild rice will tend to be firmer than the white grains and I prefer it that way. But if you prefer to have the wild grains more tender, it is better to pre-cook it for about 5 to 10 minutes before using it in the recipe. Contributed by Madeline C.
kalou Sep 21, 2008
Would make this again.
I must say that I do prefer this wild rice version of pilaf rice. I like chewing on these harder wild rice grains. It makes me eat the rice more slowly and appreciate it more.