Curried White and Wild Rice

4.50 (3)
⏱ 100 mins 🍽 8 servings. 🏷 Weeknight

This aromatic rice dish combines wild and long grain rice with a savoury mix of vegetables and curry powder. The rice is first parboiled, then sautéed with butter, scallions, green pepper, and mushrooms. Combined with chicken stock and seasonings, it is then baked in the oven until all the liquid is absorbed, resulting in a fragrant and hearty side perfect for a weeknight meal. It serves eight people and takes approximately 100 minutes to prepare and cook.

Curried White and Wild Rice

Ingredients

  • 1 cup wild rice
  • 4 ounces sweet butter
  • 1/4 cup chopped scallion
  • 1/2 cup chopped green pepper
  • 1/2 lb mushroom, sliced
  • 1/2 cup long grain rice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 tablespoons curry powder
  • 1 1/2 cups chicken stock

Method

  1. Heat the oven to 350 degrees.
  2. Place 3 quarts of water in a large saucepan and bring it to a boil.
  3. Put the wild rice into the boiling water and cook without a lid for 10 minutes.
  4. Drain the rice thoroughly.
  5. Melt the butter in a large, heavy dutch oven.
  6. Cook the scallions, green pepper and mushrooms, stirring, until they soften, which will take 4-5 minutes.
  7. Introduce the parboiled wild rice and the long grain rice, tossing to coat everything in the butter.
  8. Stir in the salt, pepper, curry powder and chicken stock until well combined.
  9. Once the mixture simmers, cover the pot and bake it on the oven's centre shelf until no liquid remains, about 40-50 minutes.
  10. Let the dish stand for 5 minutes to cool slightly before you serve it.

Nutrition (per serving)

Sodium216100 mg

Recipe details

CategoryWeeknight
AuthorLaura Bruce