Almond Wild Rice

4.6
(122)

Made with both brown rice and wild rice, this popular pilaf has a hint of fruity sweetness, thanks to golden raisins. I prepare the casserole the morning of the party, then refrigerate it in an ovenproof dish to heat through later. -Mark Trinklein, Cedarburg, Wisconsin

2
2
Prep Time:
25 mins
Cook Time:
55 mins
Total Time:
1 hrs 20 mins
Servings:
10
Yield:
10 servings

Ingredients

  • 5 ½ cups chicken broth, divided

  • 1 cup golden raisins

  • 6 tablespoons butter or margarine, divided

  • 1 cup uncooked wild rice

  • 1 cup uncooked brown rice

  • 1 cup slivered almonds

  • ½ cup minced fresh parsley

  • ¼ teaspoon salt

  • ¼ teaspoon pepper

Directions

  1. In a small saucepan, bring 1/2 cup broth to a boil. Remove from the heat; add raisins and set aside (do not drain). In a large saucepan, bring 3 cups of broth and 2 tablespoons of butter to a boil. Add wild rice; cover and simmer for 55-60 minutes or until the rice is tender (drain if necessary).

  2. Meanwhile, in another saucepan, combine the brown rice, 2 tablespoons butter and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender (drain if necessary).

  3. In a skillet, saute the almonds in remaining butter until lightly browned. In a serving bowl, combine the wild rice, brown rice, raisin mixture, almonds, parsley, salt and pepper.