Wild Rice Pilaf Recipe
Ingredients
| Wild rice | 2 Cup (16 tbs) | |
| Water | 4 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Butter/Margarine | 1 Cup (16 tbs) | |
| Onion | 1 1/2 Cup (16 tbs), finley chopped | |
| Green pepper | 1 1/2 Cup (16 tbs), finely chopped | |
| Sliced mushrooms | 8 Ounce, drained | |
| 1 2-ounce jar chopped pimiento, drained | ||
| Dried thyme | 1 Teaspoon, crushed | |
| Golden Raisins | 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1. Preheat oven to 325°.
2. Rinse wild rice using cold water twice or thrice.
MAKING
3. Take a 2-quart saucepan, mix water and salt and boil it.
4. Add rice and reduce heat and simmer, covered, for about 20 minutes.
5. Drain thoroughly.
6. Take a 12-inch skillet and on medium heat, melt butter.
7. Add green pepper and onion and cook for about 2 to 3 minutes or till they turn tender.
8. Mix pimiento, thyme and mushroom and continue cooking for 3 to 4 minutes or till vegetables become soft.
9. Take off from heat, add raisins and rice and toss thoroughly.
10. Add pepper and salt to taste.
11. Take a 2-quart round casserole. And add the rice mixture to it.
12. Bake, covered, for 1 hour.
SERVING
13. Serve hot.
1. Preheat oven to 325°.
2. Rinse wild rice using cold water twice or thrice.
MAKING
3. Take a 2-quart saucepan, mix water and salt and boil it.
4. Add rice and reduce heat and simmer, covered, for about 20 minutes.
5. Drain thoroughly.
6. Take a 12-inch skillet and on medium heat, melt butter.
7. Add green pepper and onion and cook for about 2 to 3 minutes or till they turn tender.
8. Mix pimiento, thyme and mushroom and continue cooking for 3 to 4 minutes or till vegetables become soft.
9. Take off from heat, add raisins and rice and toss thoroughly.
10. Add pepper and salt to taste.
11. Take a 2-quart round casserole. And add the rice mixture to it.
12. Bake, covered, for 1 hour.
SERVING
13. Serve hot.
Chef
