Categories: sides
Ingredients
- 29 ounces chicken broth
- 3/4 c uncooked wild rice
- 1 c uncooked long grain rice
- 1 large onion, chopped
- 2 medium carrots, halved lengthwise and sliced
- 1/2 t dried rosemary, crushed
- 1/2 c butter, cubed
- 1 garlic clove, minced
- 3 c fresh broccoli florets
- 1/4 teaspoon pepper
Directions
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In a large saucepan, bring broth to a boil. Add wild rice; reduce heat. Cover and cook for 30 minutes. Add long grain rice; cook 20-25 minutes longer or until liquid is absorbed and rice is tender.
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Meanwhile, in a large skillet, saute the onion, carrots and rosemary in butter until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the rice, broccoli and pepper.
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Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until broccoli is crisp-tender. Fluff with a fork before serving.