White and Wild Rice Bake

Add the wild rice and 1 cup of water to a pot. Bring to a boil, cover and lower the heat. Simmer for 45 minutes before adding the white rice and the additional 1 1/2 cups of water. Bring to a boil again, cover and lower the heat. Simmer for an additional 20 minutes or until all the water has been absorbed and the rice is tender.

Preheat oven to 400 F. While the rice is cooking, make the sauce by heating the olive oil in a large (oven safe if you have one) skillet over medium heat. Once oil is hot turn the heat to low, add the flour and whisk until all the flour is coated with the oil. Slowly whisk in the milk until the mixture is smooth and all the lumps are gone. Add the cheese, garlic powder and chives and season to taste.

When the rice is ready, add it into the sauce and combine thoroughly. You can leave it in the skillet if it’s oven proof or pour it into a baking dish (I used a medium sized oval baker).

In a small bowl, combine the breadcrumbs with the olive oil and sprinkle on top of the rice mixture.

Bake at 400 F for approximately 20 minutes or until the top is golden brown.