Almond Wild Rice

By flour_arrangements

MARK TRINKLEIN • Cedarburg, Wisconsin
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.

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

Preparation

Step 1

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 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.

3. 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.