Polynesian Rice Mingle
Source of Recipe
CF-ssommerville
3/4 c wild rice
1 1/4 c Uncle Bens long grain rice
2/3 c butter (I use 1/2 c)
4 c chicken stock
dash garlic salt
3 tbsp minced green onions
3 tbsp soy sauce
1/2 c coarsley chopped macadamia nuts, (cashews are good too)
chopped parsley
Put wild rice and white rice in casserole dish and pour boiling water over to cover. Let sit 30 min, then strain rice and rinse well. Melt the butter in a large casserole
, add drained rice and stir over med heat until all the butter is absorbed, about 5 min. Pour chicken stock over rice and sprinkle with garlic salt, green onion and soy sauce. Stir well, cover and refridgerate up to two days or overnight. On day of serving, remove casserole from fridge two hours before baking. Stir rice, and bake at 375F for 1 1/2 hours , tightly covered. Seal container with foil under lid. When done, stir and sprinkle with nuts and parsley, garnish with orange slices if you wish.
Serves 8-10
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