Ingredients
2 cans (14-1/2 ounces each) chicken broth3/4 cup uncooked wild rice1 cup uncooked long grain rice1 large onion, chopped2 medium carrots, halved lengthwise and sliced1/2 teaspoon dried rosemary, crushed1/2 cup butter, cubed1 garlic clove, minced3 cups fresh broccoli florets1/4 teaspoon pepper
Preparation
In a large saucepan, bring broth to a boil. Add wild rice; reduce heat. Cover and cook for 30 minutes. Add long grain rice; cook 20-25 minutes longer or until liquid is absorbed and rice is tender.
Meanwhile, in a large skillet, saute the onion, carrots and rosemary in butter until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the rice, broccoli and pepper.
Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until broccoli is crisp-tender. Fluff with a fork before serving.
