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Twice-the-Rice Casserole
Recipe By : Adapted from GOOD FOOD COOKBOOK by Lukins & Rosso
Serving Size : 10 Preparation Time :0:00
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
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1 cup wild rice
1 cup brown basmati rice
1 cup dried currants
1/2 cup pine (pignoli) nuts -- toasted
1/4 cup chopped Italian (flat-leaf) parsley
1/4 cup olive oil
2 teaspoons fresh orange juice
salt & freshly ground black pepper -- to taste
freshly grated parmesan cheese -- (optional)
Lightly grease or spray an oven casserole dish and preheat the oven to 350°
F. B
ring 3 cups water to a boil in a medium sauce pan. Add the wild rice, stir, re
duce heat, cover, and simmer for approx. 35 min. Or until just tender. Drain i
f necessary and transfer to a large bowl. And bring 2 cups water to a boil in a
nother saucepan. Add the brown rice, stir, reduce heat, cover, and simmer for
20 minutes. The water should be totally absorbed and the rice just tender. Ad
d to the bowl with the wild rice. Add the remaining ingredients, except the par
mesan cheese, to the rice mixture, and toss to combine. Transfer the rice mixt
ure to the prepared casserole, cover tightly and bake until soft and heated thr
ough--20-30 minutes. If serving with a dairy meal, sprinkle with parmesan chees
e (optional).
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