Some stores do sell bulk wild rice by the pound. It is more costly than the other rices, but only a small amount is needed for impact and you will notice the visual and mouthfeel difference when the pilaf is prepared.
Note: This dish can be made in a conventional oven or in the microwave.
If using a conventional oven, preheat it to 375°F
If using a conventional oven or microwave, grease a 3 qt. casserole dish
Three Rice Pilaf Casserole
Yield: ~ 8 servings
- 1/2 cup butter or margarine
- 2 small onions, chopped or preferably finely diced (NOTE: you can substitute 3-4 Tbsp. of dried onion flakes for 2 small fresh onions; rehydrate first by adding 4-6 Tbsp. hot water and allow to sit for 5-10 min.)
- 1/2 cup slivered almonds
- 1/2 cup raisins
- 3/4 cup uncooked long grain white rice
- 3/4 cup uncooked long grain brown rice
- 1/2 cup wild rice (this will need to be soaked overnight in cool water prior to preparing the recipe and then the water is drained off prior to adding the rice to the recipe)
- 4 cups HOT canned, clear reduced sodium chicken or vegetable broth or 4 cups reduced sodium bouillon.
- In a saucepan melt butter or margarine, then saute in it until golden the chopped/minced onion, slivered almonds, and raisins
- Add uncooked long grain white rice, uncooked long grain brown rice, and drained wild rice (that was soaked in water overnight to soften it); mix well to coat all of the rice grains
- Add reduced sodium clear chicken or vegetable broth or bouillon.
- Place mixture in casserole dish and cover.
- Bake 45 min. to 1 hour or until all liquid is absorbed.