NORTHWOODS PILAF

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My heart has always been in the north woods of Wisconsin so when I found this recipe I had to try it. Wild rice is not really a rice but a cereal grain and is grown in upstate Wisconsin. This recipe is really unique and very different.

Provided by LAURIE

Categories     Rice

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 15

1 cup wild rice
1 3/4 cups chicken broth or 1 3/4 cups vegetable stock
1/3 cup vermouth or 1/3 cup white wine
3 tablespoons butter, divided
1 1/2 cups sliced fresh mushrooms
3/4 cup sliced celery
3/4 cup julienned carrot
1 (10 ounce) package frozen artichoke hearts, thawed
1/3 cup sliced green onion
2 tablespoons chopped sweet red peppers
1 teaspoon lemon rind, grated
1 tablespoon lemon juice
1/2 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Rinse wild rice under running water, drain and set aside.
  • Preheat oven to 325.
  • Grease 2 qt casserole dish.
  • In med saucepan combine broth, vermouth and rice.
  • Bring to a boil.
  • Reduce heat, cover and simmer for 30 minutes.
  • Set aside, do not drain.
  • In large skillet, melt 2 TBS butter.
  • Add mushrooms, celery and carrots.
  • Cook 5 minutes.
  • Stir in artichoke hearts, onion, red peppers, peel, juice, thyme, salt and pepper.
  • Add remaining 1 TBS butter and remove from heat.
  • Stir the rice mixture into the veggies.
  • Transfer to baking dish.
  • Cover and bake at 325 for 45 minutes until the rice is done.
  • Stir once half way thru time.
  • For Vegetarians use the vegetable stock.

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