Baked Wild Rice Recipe

1. 1

   Cook the rice in boiling salted water for about 35 min or possibly according to package directions.

2. 2

   Drain thoroughly and rinse with cool water.

3. 3

   Drain again.

4. 4

   Meanwhile, cut the stalks off the broccoli and cook them in boiling salted water for 8-10 min, till almost tender, then add in the florets and cook 2 min longer.

5. 5

   Drain and rinse in cool water.

6. 6

   Drain again and set aside.

7. 7

   Heat the butter in a skillet, add in the onions, and cook gently, stirring occasionally, for 3-5 min, till softened.

8. 8

   Add in the garlic, and cook, stirring occasionally, for 3-5 min, till the onion is lightly browned.

9. 9

   Coarsely chop the broccoli, then stir into the rice with the onion and garlic mix, lowfat sour cream, 3/4 of the mozzarella and Parmesan cheeses, the rosemary, and salt and pepper to taste.

10. 10

    Transfer the mix to an ovenproof dish and sprinkle with remaining cheeses.

11. 11

    bake at 350 degrees for 20 min, till heated through and the cheese is melted.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.