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house on the river rice pilaf

(1 rating)
breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

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.

(1 rating)
yield 8 serving(s)
prep time 20 Min
cook time 1 Hr 45 Min
method Bake

Ingredients For house on the river rice pilaf

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

How To Make house on the river rice pilaf

  • 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.
  • 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.
  • 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.
  • 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.
  • 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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