Curried White & Wild Rice

  • Prep Time: 0 mins
  • Total Time: 1 hrs 40 mins
  • Yield: 8servings.
  • About This Recipe

    “This is my favorite thing to do with wild rice. It freezes well.”

    Ingredients

  • 1cupwild rice
  • 4ouncessweet butter
  • 1/4 cupchopped scallion
  • 1/2 cupchopped green pepper
  • 1/2 lbmushroom, sliced
  • 1/2 cuplong grain rice
  • 1/2 teaspoonsalt
  • 1/4 teaspoonpepper
  • 1 1/2 tablespoonscurry powder
  • 1 1/2 cupschicken stock
  • Directions

  • Preheat oven to 350 degrees.
  • In a large saucepan, bring 3 quarts of water to a boil.
  • Add wild rice and cook, uncovered, for 10 minutes.
  • Drain well.
  • In a large heavy dutch oven, melt butter over medium heat.
  • Add scallions, green pepper and mushrooms and saute, stirring until softened, 4-5 minutes .
  • Add parboiled wild rice and long grain rice and toss well to coat with butter.
  • Add remaining ingredients and mix well.
  • Bring to a simmer, cover and bake on center shelf of oven until all liquid has been absorbed, about 40-50 minutes .
  • Allow to cool 5 minutes before serving.
  • Reviews

  • “Was looking for a differant way to make wild rice for a side to go with a pork loin and so glad I found this.Loved the blend of flavors and the combination of white rice (I used jazmine) and wild rice.Didn’t have scallons (can’t believe I was out) or green peppers but the flavoring and directions given where spot on.This will be enjoyed often.”

  • “Best use of wild rice I’ve come across.I’d suggest the following changes:Double or triple the scallions.Double or triple the green pepper.Make it a whole pound of mushrooms.Add a can of cream of mushroom soup.Add a can of coconut milk.Use olive oil instead of butter. One slight pinch more salt.Perhaps another half tablespoon curry powder.Keep everything else the same.”

  • “This had a very nice flavor. I did omit the green pepper for my kid’s sake and cut back on the curry powder to about 3 tsps. I’d make it again but probably add more white rice.Thanks.”

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