Wild Rice Pilaf
Servings: 6
Total Time: 90 minutes
Ingredients
2 TBSP butter
1 cup yellow onion, diced
3 cloves garlic, minced
pinch thyme
1 bay leaf
pinch black pepper
1 cup wild rice blend
1/2 cup sherry cooking wine
2 cup chicken broth
Directions
1. In a 2 quart sauce pan melt the butter over medium heat and cook the onion and garlic until tender.
2. Add the thyme, bay leaf, pepper and rice and cook, stirring, for about 2 minutes.
3. Add the sherry and stir, allow the sherry to evaporate.
4. Add the chicken broth and bring up to boil. Reduce the heat to a tiny little flame and simmer for 45 minutes.
5. DO NOT LIFT THE LID, but allow to sit on the turned off burner for 20 minutes.
6. Fluff with a fork and serve.
2. Add the thyme, bay leaf, pepper and rice and cook, stirring, for about 2 minutes.
3. Add the sherry and stir, allow the sherry to evaporate.
4. Add the chicken broth and bring up to boil. Reduce the heat to a tiny little flame and simmer for 45 minutes.
5. DO NOT LIFT THE LID, but allow to sit on the turned off burner for 20 minutes.
6. Fluff with a fork and serve.
