Friday, September 21, 2007

Wild Rice Casserole

I don't believe I have posted this recipe yet - it is one of our family's favorite rice dishes.

Here it is in a 2 quart casserole dish so you can see how much it makes.

And here is a close up so you can see the whole grain goodness. I wouldn't expect a child new to the diet to accept this - but it is great for the adults and children who have adjusted to eating healthier - Andy loves it.

Wild Rice Casserole

1 cup wild rice
1 cup brown rice
1 cup craisins (dried cranberries)
½ cup pine nuts
¼ cup chopped parsley
¼ cup olive oil
2 tablespoons juice - any juice you have on hand works - apple, cranberry or orange
Salt and pepper, to taste

1. Preheat oven to 350 degrees.
2. Bring 5 cups water to a boil in a medium-size heavy saucepan. Add the wild rice, stir and reduce the heat. Cover the pan, and simmer or 15 minutes.
3. Add the brown rice and simmer 20 minutes more. The rice should be tender.
4. Add the remaining ingredients and toss to combine.
5. Transfer the rice mixture to an ovenproof casserole, covering tightly and bake until the rices are soft but not mushy, and the casserole is heated through, 20 to 30 minutes.
6 to 8 portions

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