Twice-the-rice casserole

 
                          Twice-the-Rice Casserole
 
 Recipe By     : Adapted from GOOD FOOD COOKBOOK by Lukins & Rosso
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Side Dishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           wild rice
    1      cup           brown basmati rice
    1      cup           dried currants
      1/2  cup           pine (pignoli) nuts -- toasted
      1/4  cup           chopped Italian (flat-leaf) parsley
      1/4  cup           olive oil
    2      teaspoons     fresh orange juice
                         salt & freshly ground black pepper -- to taste
                         freshly grated parmesan cheese -- (optional)
 
 Lightly grease or spray an oven casserole dish and preheat the oven to 350°
F. B
 ring 3 cups water to a boil in a medium sauce pan.  Add the wild rice, stir, re
 duce heat, cover, and simmer for approx. 35 min. Or until just tender.  Drain i
 f necessary and transfer to a large bowl. And bring 2 cups water to a boil in a
 nother saucepan.  Add the brown rice, stir, reduce heat, cover, and simmer for 
 20 minutes.  The water should be totally absorbed and the rice just tender.  Ad
 d to the bowl with the wild rice. Add the remaining ingredients, except the par
 mesan cheese, to the rice mixture, and toss to combine.  Transfer the rice mixt
 ure to the prepared casserole, cover tightly and bake until soft and heated thr
 ough--20-30 minutes. If serving with a dairy meal, sprinkle with parmesan chees
 e (optional).
 
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