Wild Rice Pilaf
Servings: 4
Total Time: 1 hour 10 minutes
Ingredients
1 TBSP unsalted butter
1/2 yellow onion, diced
2 garlic cloves, minced
1 cup wild rice
2 TBSP cooking sherry
1/4 tsp dried thyme
salt & pepper
2 cups water
1 bay leaf
Directions
1. Rinse the wild rice in a fine mesh strainer under cold water.
2. Melt the butter in a medium-size saucepan over medium-high heat.
3. Add the onion and garlic and cook while stirring, for about 1 minute.
4. Stir in the rice, sherry, thyme, 1/2 tsp salt, and 1/8 tsp pepper and cook for 2 more minutes.
5. Add the water and bay leaf and to boil.
6. Cover the pan with a tight fitting lid and reduce the heat to low. Simmer over low heat, WITHOUT REMOVING THE LID, for 45 minutes.
7. Turn off the heat and allow rice to rest for 15 more minutes, WITHOUT REMOVING THE LID.
8. Drain any excess liquid from the rice. Season rice with additional salt & pepper if necessary.
2. Melt the butter in a medium-size saucepan over medium-high heat.
3. Add the onion and garlic and cook while stirring, for about 1 minute.
4. Stir in the rice, sherry, thyme, 1/2 tsp salt, and 1/8 tsp pepper and cook for 2 more minutes.
5. Add the water and bay leaf and to boil.
6. Cover the pan with a tight fitting lid and reduce the heat to low. Simmer over low heat, WITHOUT REMOVING THE LID, for 45 minutes.
7. Turn off the heat and allow rice to rest for 15 more minutes, WITHOUT REMOVING THE LID.
8. Drain any excess liquid from the rice. Season rice with additional salt & pepper if necessary.
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