Recipe
Side Dish
Wild Rice and Broccoli
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (14.5 oz each) cans chicken broth | ||
| ¾ c. uncooked wild rice | ||
| 1 c. uncooked regular long-grain rice | ||
| ½ c. margarine | ||
| 1 c. chopped onion | ||
| 2 medium carrots, peeled, halved lengthwise and sliced | ||
| 1 clove(s) garlic, minced | ||
| ½ tsp. crushed rosemary | ||
| 1 (16 oz) package frozen broccoli | ||
| ¼ tsp. pepper |
Directions
- Heat broth to boiling in a 3-quart saucepan. Add wild rice. Reduce heat to low. Cover. Simmer 25 minutes.
- Uncover and add long-grain rice. Cover. Simmer 20 minutes or until liquid is absorbed. Remove from heat.
- Melt margarine in saucepan. Add onion, carrots, garlic and rosemary and cook until carrots are tender-crisp, stirring occasionally.
- Combine rice mixture, carrot/onion/butter mixture, broccoli and pepper. Toss gently.
- Place in 2-quart greased casserole. Cover.
- Bake at 375 degrees for 30 minutes.
- Fluff before serving.
Nutrition facts
Servings
240 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 10mg
- Sodium: 720mg
- Total Carbohydrates: 30g
- Protein: 8g
Daily Values
0%
Vitamin A 80%
0%
Vitamin C 30%
0%
Iron 10%
0%
Calcium 4%
Recipe Source:
Hy-Vee Cookbook. Contributed by Diana Goodell of the Humboldt IA store.