CURRIED WILD RICE PILAF

Curried Wild Rice Pilaf image

Provided by Monstr

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

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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)

Steps:

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.
While wild rice is cooking chop vegetables.
When wild rice has cooked for 30 minutes heat butter and olive oil in a large skillet until hot.
Saute onion and carrot until softened, about 5 minutes.
Add bell pepper and celery, saute 3 minutes or until slightly softened.
Add garlic, curry powder and converted rice, saute until fragrent and rice is well coated with oil.
Add tomato, broth/water, salt, pepper and partially cooked wild rice.
Bring to a boil and place in a lightly oiled/sprayed 2 qt casserole dish with cover.
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.
Prep time includes parboiling the wild rice.