Curried Wild Rice Pilaf

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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash the wild rice in water to remove any debris. Place in a 2 qt sauce pan and cover with water, about 4 cups. Add 1/8 teaspoon salt. Bring to a boil, reduce heat, cover and cook at a low boil for 30 minutes. Drain and reserve.
  • While wild rice is cooking chop vegetables.
  • When wild rice has cooked for 30 minutes heat butter and olive oil in a large skillet until hot.
  • Saute onion and carrot until softened, about 5 minutes.
  • Add bell pepper and celery, saute 3 minutes or until slightly softened.
  • Add garlic, curry powder and converted rice, saute until fragrent and rice is well coated with oil.
  • Add tomato, broth/water, salt, pepper and partially cooked wild rice.
  • Bring to a boil and place in a lightly oiled/sprayed 2 qt casserole dish with cover.
  • Cover and bake at 350, stirring half way through, for 50 minutes or until liquid is absorbed and rice is tender. The wild rice will still have a bit of chew.
  • Prep time includes parboiling the wild rice.
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