Bay Flavored Wild and Brown Rice
1/2 teaspoon salt; to taste
1 teaspoon butter
3 bay leaves
1/4 cup shallots; minced finely
2 1/4 cups chicken stock
1 cup long grain rice; brown
3 tablespoons wild rice
Preparation:
Saute shallots in butter until lightly browned. Add rice, chicken stock, and bay leaves. If stock is unsalted, add salt. Bring to a boil, reduce heat andsimmer, covered for 45 minutes. When 45 minutes are up, remove cover and fluff rice with a fork. If any liquid remains, stir and continue to cook for about 5 minutes more. Serves 3.
Serves: 3
1/2 teaspoon salt; to taste
1 teaspoon butter
3 bay leaves
1/4 cup shallots; minced finely
2 1/4 cups chicken stock
1 cup long grain rice; brown
3 tablespoons wild rice
Preparation:
Saute shallots in butter until lightly browned. Add rice, chicken stock, and bay leaves. If stock is unsalted, add salt. Bring to a boil, reduce heat andsimmer, covered for 45 minutes. When 45 minutes are up, remove cover and fluff rice with a fork. If any liquid remains, stir and continue to cook for about 5 minutes more. Serves 3.
