Ingredients
3/4 cup (175mL)
Wild rice
1 1/4 cups (295mL)
Tex Farm long grain white rice
1/2 cup (125mL)
Butter
4 cups (1L)
Chicken stock
Dash
Garlic salt
3 tbsp (45mL)
Minced green onions
3 tbsp (45mL)
Soy sauce
1/2 cup (125mL)
Coarsely chopped macadamia nuts
1/2 cup (125mL)
Chopped parsley
Directions
Step
1
Put wild and white rice in a csserole dish and pour over enough boiling water to cover. Let sit about 30 minutes then strain rice and rinse well with cold water until all starch is removed. Drain well.
Step
2
Melt butter and add to rice in casserole dish; mix well until all butter is absorbed. Pour chicken stock over the rice and sprinkle with garlic salt, green onion, and soy sauce. Stir well. Cover and refrigerate for up to 2 days or overnight.
Step
3
On the day of serving, remove from fridge 2 hrs before baking. Stir rice gently and bake at 375 degrees F for about 1 1/2 hrs. Seal casserole dish well with aluminum foil under the lid to keep it airtight — check after an hour. It must not dry out. When done, the rice should have absorbed all the liquid and be light and fluffy. Sprinkle with macadamia nuts and parsley.
Notes
Serve with:
• Asparagus with Salmon from the BBQ
• 1 cup brown sugar
• 2 tablespoons course salt (enough to make a paste)
• Spread on the salmon a day before the BBQ and let it soak in the fridge.