From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.


  • 1 cup raisins

  • 3/4 cup long grain white rice

  • 3/4 cup brown rice

  • 1/2 cup wild rice

  • 1-1/2 cups chicken stock

  • 6 Tablespoons unsalted butter

  • 6 Tablespoons chopped onion

  • 2-3/4 cups chicken stock

  • 1/2 cup shredded carrot

  • 3 Tablespoons unsalted butter

  • 1 cup pine nuts, toasted

  • 1/2 cup chopped fresh parsley

NOTE: A large carrot will yield one cup of shredded carrot.


Plumb the raisins in enough hot water to cover in a bowl; drain.
Rinse the white rice, brown rice and wild separately and drain. Combine the wild rice and 1-1/2 cups stock in a saucepan and mix well. Cook, covered, for 35 to 40 minutes or until tender.

Heat 3 Tablespoons of butter in each of 2 separate saucepans until melted.  Add 3 Tablespoons chopped onion to each saucepan.  Saute until tender. Add the white rice and 1-1/4 cups of the chicken stock to 1 saucepan and mix well.  Add the brown rice and the remaining 1-1/2 cups stock to the remaining saucepan and mix well.

Bring both saucepans to a boil; reduce heat to simmer. Simmer the white rice, covered, for 20 minutes and the brown rice, covered, for 1 hour. Saute the carrot in 3 Tablespoons butter in a skillet. Combine the white rice, brown rice and wild rice in a bowl and mix well.  Stir in the raisins, carrot, pine nuts and parsley.  Spoon into a serving bowl.

Try substituting dried cherries or cranberries for raisins and/or pecans, walnuts, or almonds for pine nuts.


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