River Wildlife Pilaf

• 2 1/2 c. beef broth
• 1 c. wild rice (uncooked)
• 1 c. long grain rice (uncooked)
• 1 c. barley (uncooked)
• 1/2 c. butter or margarine, melted
• 4 c. chicken broth
• 1 1/4 c. celery, diced
• 3/4 c. green pepper, diced
• 3/4 c. sweet red pepper, diced
• 1/2 c. green onions, sliced
• 2 cloves garlic, minced
• 2 Tbsp. butter or margarine, melted
• 1/4 c. parsley, minced
• 1/4 c. butter or margarine, melted (optional)
• 1 tsp. seasoned salt
• 1/2 tsp. pepper

1. Combine beef broth and wild rice in ungreased 1 1/2-quart casserole.
2. Cover and bake at 350u0b0 for 1 3/4 hours or until rice is tender and liquid is absorbed.
3. Saute long grain rice and barley in 1/2 cup butter in a larger skillet, over medium-high heat, for 5 to 6 minutes or until rice and barley are lightly browned.

beef broth, wild rice, long grain rice, barley, butter, chicken broth, celery, green pepper, sweet red pepper, green onions, garlic, butter, parsley, butter, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1025358 (may not work)