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Wild Rice Pilaf

The sherry in this recipe helps cut the "organic" flavor of the wild rice.
Wild Rice Pilaf

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Servings: 6
Total Time: 90 minutes
Recipe by: Rae


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


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.

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