Polynesian Rice Mingle

Jeff's absoutely favourite rice recipe is sure to convert you into a rice lover, if you were not already. Perfect served with asparagus and salmon from the BBQ (salmon recipe included below).

What You’ll Need:

Ingredients

3/4 cup wild rice  
1 1/4 cups Tex Farm long grain white rice  
1/2 cup butter  
4 cups chicken stock  
dash garlic salt  
3 tbsp minced green onions  
3 tbsp soy sauce  
1/2 cup coarsely chopped macadamia nuts  
1/2 cup chopped parsley  

Directions

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.

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.

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.

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.

For more great recipes, visit www.haveariceday.com/rice-recipes

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