Wild Rice It's called 'rice' but it is really a grass Time: 50 - 60 minutes
If, like me, you don't have access to wild rice substitute Brown rice. I bring it back from the U.S. It has a wonderfully, nutty taste that goes well with roasted meats and flavorful sauces. This makes enough to make a Pilaf later.
3/4 cup wild rice
1 cup beef stock
1 cup water
1/2 onion
1 stalk celery
1 tbs butter
1 tbs Sherry or Madeira
Rinse rice and put into a small sauce pan. Add stock, water and bring to boil. Cover, reduce heat and simmer for 40 - 60 minutes. Check your package for proper directions and proportions - it may vary. Cooking time will vary according to freshness of rice, altitude, whatever. Simmer until tender. We prefer to have most of the kernels "popped". When rice is close to being done finely chop onion and celery. Heat butter in small skillet. Sauté onion and celery until tender, 5 - 8 minutes. If there is any stock left when the rice is done you will need to drain it. Add onion and celery and mix. Add Sherry or Madeira, stir and serve.
Cooking for Two? Or more?
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