Two Rice Pilaf

1. 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. 2

   Transfer to oven proof (8 cup) casserole dish that has a lid.

3. 3

   Add chicken stock cover dish and bake in 375F for 30 minutes.

4. 4

   Add long grain rice, butter and salt, stir well.

5. 5

   Cover and return to oven for 20-30 minutes or until rice is tender and most of liquid is absorbed.

6. 6

   Drain artichoke hearts, reserving 1 tbsp of marinade.

7. 7

   Halve hearts add to rice along with reserved marinade and red pepper.

8. 8

   Return to oven for 5 minutes to heat thoroughly.

No additional tips available.