Baked Wild Rice Pilaf for One
A fun way to use individual lidded casserole dishes. Mix and bake perfect wild rice!
Servings 1 pot
Cost 5
Ingredients
- ½ teaspoon butter or a little more if you like
- 1 tablespoon finely chopped shallot
- 2 tablespoons wild rice, rinsed
- 2 tablespoons basmati rice, rinsed
- 1 tablespoon dried currants or chopped dried cranberries
- 1 pinch salt and pepper
- ½ cup hot chicken or vegetable broth
- 1 small squeeze of lemon juice (optional)
- ½ tablespoon toasted pecans, walnuts or almonds (optional)
Instructions
- Preheat the oven to 375 degrees F. Have ready an 8 oz lidded casserole dish.
- Put the butter in the dish and melt it in the microwave, being mindful of power settings. I usually melt butter at 50% power so that it won't splatter.
- Put the chopped shallot in the dish with the hot melted butter. Cover loosely with a piece of plastic wrap and heat again at 50% power for 30 to 60 seconds or just until the shallots are fragrant.
- Carefully remove from microwave and add rice and currants. Stir well, then pour in exactly ½ cup of salted chicken broth. If using unsalted, you'll want to add a pinch or two of salt.
- Put the lid on the dish, place on a baking sheet and bake for 45 minutes.
- Remove lid, fluff rice, add a squeeze of lemon and sprinkle with nuts. Add more salt or pepper if needed.