house on the river rice pilaf

Name: House on the River Rice Pilaf
Prep time: 20 min
Cook time: 1 h 45 min
Yield: 8
Cuisine: Southern
Ingredients: 1 1/4 cup(s) beef broth; 1/2 cup(s) wild rice, uncooked; 1/2 cup(s) long grain rice, uncooked; 1/2 cup(s) barley, uncooked; 1/4 cup(s) butter, melted; 2 cup(s) chicken broth; 2/3 cup(s) celery, diced; 1/3 cup(s) green bell pepper, diced; 1/3 cup(s) red bell pepper, diced; 1/4 cup(s) green onions, sliced; 1 clove(s) garlic, minced; 1 tablespoon(s) butter, melted; 1/8 cup(s) fresh parsley, minced; 1/8 cup(s) butter, melted (optional); 1/2 teaspoon(s) seasoned salt; 1/4 teaspoon(s) black pepper

(1 RATING)

4 Pinches

Lynette C

Gulf Breeze, FL

Updated on Sep 10, 2021

This recipe comes from a hunting/fishing club that my ex-husband used to go to. He brought it home, but I don't know who the original author was. It is good with fish or chicken. Guess it could go with anything you'd like.

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prep time 20 Min

cook time 1 Hr 45 Min

method Bake

yield 8 serving(s)

Ingredients

1 1/4 cups beef broth
1/2 cup wild rice, uncooked
1/2 cup long grain rice, uncooked
1/2 cup barley, uncooked
1/4 cup butter, melted
2 cups chicken broth
2/3 cup celery, diced
1/3 cup green bell pepper, diced
1/3 cup red bell pepper, diced
1/4 cup green onions, sliced
1 clove garlic, minced
1 tablespoon butter, melted
1/8 cup fresh parsley, minced
1/8 cup butter, melted (optional)
1/2 teaspoon seasoned salt
1/4 teaspoon black pepper

How To Make house on the river rice pilaf

Step 1

Combine the beef broth and wild rice in an ungreased 1 quart casserole dish. Cover and bake at 350° for 1 hour and 45 minutes or until the rice is tender and the liquid is absorbed.

Step 2

Saute the long-grain rice and barley in 1/4 cup butter in a large skillet over medium-high heat for 5 to 6 minutes or until the rice and barley are lightly browned.
Step 3

Combine the barley mixture and chicken broth in an ungreased 1 quart casserole dish; stir well. Cover and bake at 350° for 1 hour or until the rice and barley are tender and the liquid is absorbed.
Step 4

Saute the celery, green bell pepper, red bell pepper, green onions, and garlic in 1 tablespoon butter in a large skillet over medium heat until tender.
Step 5

Combine the rice mixtures and sauteed vegetable mixture in a large serving bowl. Add the minced parsley, 1/8 cup melted butter(if desired), salt, and pepper; stir gently to combine. Serve immediately.
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