Wild Rice Pilaf Bake

• 2 cans (14-1/2 ounces each) chicken broth
• 3/4 cup uncooked wild rice
• 1 cup uncooked long grain rice
• 1 large onion, chopped
• 2 medium carrots, halved lengthwise and sliced
• 1/2 teaspoon dried rosemary, crushed
• 1/2 cup butter, cubed
• 1 garlic clove, minced
• 3 cups fresh broccoli florets
• 1/4 teaspoon pepper

1. In a large saucepan, bring broth to a boil. Add wild rice; reduce heat. Cover and cook for 30 minutes. Add long grain rice; cook 20-25 minutes longer or until liquid is absorbed and rice is tender.
2. Meanwhile, in a large skillet, saute the onion, carrots and rosemary in butter until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the rice, broccoli and pepper.
3. Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 350u0b0 for 25-30 minutes or until broccoli is crisp-tender. Fluff with a fork before serving.

chicken broth, wild rice, long grain rice, onion, carrots, rosemary, butter, garlic, fresh broccoli florets, pepper

Taken from www.tasteofhome.com/recipes/wild-rice-pilaf-bake/ (may not work)