Curried White & Wild Rice

This is my favorite thing to do with wild rice. It freezes well.

• Ready In: 1 hr 40 mins
• Yields: 8 servings.

Ingredients

• 1  cup wild rice
• 4  ounces sweet butter
• 1⁄4 cup  chopped scallion
• 1⁄2 cup  chopped green pepper
• 1⁄2 lb mushroom, sliced
• 1⁄2 cup long grain rice
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 1⁄2 tablespoons curry powder
• 1 1⁄2 cups  chicken stock

Directions

1. Preheat oven to 350 degrees.
2. In a large saucepan, bring 3 quarts of water to a boil.
3. Add wild rice and cook, uncovered, for 10 minutes.
4. Drain well.
5. In a large heavy dutch oven, melt butter over medium heat.
6. Add scallions, green pepper and mushrooms and saute, stirring until softened, 4-5 minutes .
7. Add parboiled wild rice and long grain rice and toss well to coat with butter.
8. Add remaining ingredients and mix well.
9. Bring to a simmer, cover and bake on center shelf of oven until all liquid has been absorbed, about 40-50 minutes .
10. Allow to cool 5 minutes before serving.