Ingredients:
1 tablespoon vegetable oil
1/2 cup wild rice
1 small onions
4 cups chicken stock
1 1/2 cups long grain rice ( uncooked)
2 tablespoons butter
3/4 teaspoon salt
1 (6 ounce) jars marinated artichoke hearts
1/2 sweet red peppers, slivered
Directions:
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.
Transfer to oven proof (8 cup) casserole dish that has a lid.
Add chicken stock cover dish and bake in 375 F for 30 minutes.
Add long grain rice, butter and salt, stir well.
Cover and return to oven for 20-30 minutes or until rice is tender and most of liquid is absorbed.
Drain artichoke hearts, reserving 1 tbsp of marinade.
Halve hearts add to rice along with reserved marinade and red pepper.
Return to oven for 5 minutes to heat thoroughly.
Servings: 6
Time preparation: 20 min.
Time total: 80 min.