We are big wild rice eaters in this house. Living so close to wild rice paddies helps quite a bit as well. Our local reservation harvests wild rice less than 10 miles from our home. We have friends who harvest each year and although there is some concern about the five lakes that supply the local wild rice, restoration is currently being implemented to save this great natural resource. Wild rice needs to be washed repeatedly before cooking. It is a very dirty rice. With the following recipe, I washed the wild rice is cool, clean water four times before I added it to the casserole dish.
This is DELICIOUS!
Wild Rice Pilaf
1 - (10.5 ounce) can of beef consomme (or 2 1/2 tablespoons of beef bullion with 10.5 ounces of water, mixed well)
1 - (10.5 ounce) can condensed French onion soup
1 - (2.5 ounce) package of slivered almonds
6 - green onions, chopped
1 - 8 ounce package of mushrooms (sliced)
1/2 cup butter
1 cup uncooked wild rice
3/4 cup uncooked brown rice
1. Preheat oven to 350 degrees F (175 degrees). Spray a 2 quart oven safe baking dish with nonstick cooking spray.
2. Melt butter in the baking dish over medium-heat. Stir in the wild rice and brown rice. Cook and stir for five minutes. Stir in the onions; cook for five additional minutes. Remove from heat. Stir in the mushrooms and almonds. Pour onion soup and consomme over the rice mixture. Cover with lid or aluminum foil that has been coated with nonstick cooking spray.
3. Bake until rice is tender and the liquid has been absorbed, about 1 hour and 15 minutes. Stir before serving.
Recipe makes 15 - 1/2 servings.
If you like wild rice and have access to the cracked type that resembles popcorn when cooked, give this recipe a try ..... you won't be disappointed!
Remember to give your loved ones a hug!