Yield: 12 Servings
|1½ cup||Uncooked wild rice|
|3 cups||Boiling water|
|1 cup||Uncooked brown rice|
|1 cup||Chopped onion|
|1 cup||Diagonally sliced carrots|
|¾ cup||Chopped celery|
|3 cans||Chicken broth; (141/2-ounce)|
|½ teaspoon||Dried thyme; crumbled|
|¼ teaspoon||Dried marjoram; crumbled|
The warm nutty flavors of wild and brown rice blend into a delectable side dish. It can be prepared ahead of time, refrigerated and popped into the microwave for reheating just before serving.
In heavy saucepan, soak wild rice in boiling water 30 minutes. Drain; rinse thoroughly In Dutch oven or large skillet, combine all ingredients. Bring to a boil; reduce heat, simmer covered, until rice is tender and liquid is absorbed (50 to 60 minutes). Spoon into 3-quart microwavable bowl. Serve immediately or refrigerate, covered. To Reheat: Microwave (HIGH), covered, until heated through (9 to 11 minutes), stirring twice.
12 (⅔ -cup) servings.
Recipe by: The Best of Byerly's, vol 2 Posted to MC-Recipe Digest by Kathleen <schuller@...> on Apr 07, 1998