Makes 4-6 servings
2 tablespoons butter
1 cup chopped yellow onion
1 garlic clove, minced
½ cup wild rice, thoroughly rinsed and drained
2½ cups chicken broth
¼ teaspoon salt
Freshly ground pepper to taste
½ cup long-grain white rice
¼ cup chopped fresh parsley
1 plum (Roma) tomato, chopped
8 ounces cooked small bay shrimp
Preliminaries: Preheat oven to 350 degrees.
Preparation: In a medium saucepan over medium heat, melt butter. Add onion and garlic and saute until tender, about 5 minutes. Stir in wild rice. Add broth, salt, and pepper. Raise heat to high, bring to a boil, and cook for 1 minute. Stir in white rice. Transfer to a lightly sprayed or oiled 2-quart casserole. Bake, covered, for 45 minutes. Stir in parsley, tomato, and shrimp. Cover and continue baking until liquid is absorbed and rice is tender, about 15 minutes longer.
Source: “The Big Book of Easy Suppers” by Maryana Vollstedt, Chronicle Books, 2006.