Ingredients: 1 cup long grained brown rice 3 T. wild rice 2-1/4 cups chicken stock 2-4 bay leaves 1/4 cup shallot or onion, finely minced 1 tsp. butter 1/2 tsp. salt (optional)
Directions:In a 2 qt. saucepan, saute shallots (or onions) in butter until very lightly browned. Add brown and wild rice plus chicken stock and bay leaves. Add salt if stock is unsalted. Bring to a rapid boil, cover. Reduce heat to very low and simmer for 45 minutes. Don`t remove the cover until the 45 minutes are up. Then fluff with a fork. If any liquid remains, stir lightly, then continue to cook over low heat for approximately 5 more minutes. |