Curried Wild Rice Pilaf

Total Time: 1 hr 30 mins Preparation Time: 40 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1/2 cup wild rice
• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 1 small onion, peeled and thinly sliced
• 1 small carrot, peeled and finely chopped
• 1/2 medium red bell peppers or 1/2 medium orange bell pepper, finely chopped
• 1 stalk celery, finely chopped
• 1 -2 clove garlic, finely minced
• 1 1/2 teaspoons curry powder (mccormick is nice)
• 1/2 cup converted rice (uncle ben's)
• 1 roma tomato, peeled and chopped
• 1 (14 ounce) can reduced-sodium chicken broth, plus
• 1/4 cup water, to equal 2 cups
• 1/8 teaspoon ground black pepper (to taste)
• 1/8 teaspoon salt (to taste)

Recipe

• 1 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.
• 2 while wild rice is cooking chop vegetables.
• 3 when wild rice has cooked for 30 minutes heat butter and olive oil in a large skillet until hot.
• 4 saute onion and carrot until softened, about 5 minutes.
• 5 add bell pepper and celery, saute 3 minutes or until slightly softened.
• 6 add garlic, curry powder and converted rice, saute until fragrent and rice is well coated with oil.
• 7 add tomato, broth/water, salt, pepper and partially cooked wild rice.
• 8 bring to a boil and place in a lightly oiled/sprayed 2 qt casserole dish with cover.
• 9 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.
• 10 prep time includes parboiling the wild rice.