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Two Rice Pilaf

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“Baked white and wild rice, with marinated artichoke hearts.”
1hr 20mins

Ingredients Nutrition

  • 1 tablespoon vegetable oil
  • 12 cup wild rice
  • 1 small onion
  • 4 cups chicken stock
  • 1 12 cups long grain rice (uncooked)
  • 2 tablespoons butter
  • 34 teaspoon salt
  • 1 (6 ounce) jar marinated artichoke hearts
  • 12 sweet red pepper, slivered


  1. In a skillet heat oil, add wild rice and onion cook over medium heat until rice is coated and onion is softened, 2-4 minutes.
  2. Transfer to oven proof (8 cup) casserole dish that has a lid.
  3. Add chicken stock cover dish and bake in 375°F for 30 minutes.
  4. Add long grain rice, butter and salt, stir well.
  5. Cover and return to oven for 20-30 minutes or until rice is tender and most of liquid is absorbed.
  6. Drain artichoke hearts, reserving 1 tbsp of marinade.
  7. Halve hearts add to rice along with reserved marinade and red pepper.
  8. Return to oven for 5 minutes to heat thoroughly.

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