Broccoli and Wild Rice Pilaf
2 Cans (14½ oz) clear ready to serve beef
broth
¾ Cup wild rice - uncooked
1 Cup regular long-grain rice - uncooked
½ Cup Butter or margarine
1 Cup onions - chopped
2 Carrots - halved lengthwise and sliced
1 Clove garlic - minced
½ Tsp. dried rosemary leaves - crushed
1 Pkg (10 oz) frozen broccoli spears - thawed and coarsely chopped
¼ Tsp. pepper
In a 3-quart saucepan over high heat, heat broth to boiling.
Add wild rice. Reduce heat to low, cover and simmer 25 minutes.
Add long grain rice. Cover and simmer 20 minutes more or till liquid is almost absorbed. Remove from heat.
Grease 2-quart casserole.
Meanwhile in 4-quart saucepan over medium heat, in hot broth, cook onions, carrots, garlic and rosemary about 10 minutes or until carrots are tender-crisp, stirring occasionally.
Add cooked rice, broccoli and pepper to mixture; toss gently to mix well. Spoon into prepared casserole. Cover and bake at 375° for 30 minutes or till hot.
Stir before serving to fluff.
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