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

1. 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.

2. 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.

3. 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.

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