Wild Rice Pilaf

Total time: 50 minutes
    It's called 'rice' but it is really a grass.  It has a wonderfully, nutty taste that goes well with roasted meats and flavorful sauces.

 Ingredients:

• 1/3 cup (2oz, 60gr) wild rice
• 2/3 cup (5oz, 150ml) chicken stock
• 2/3 (5oz, 150ml) cup water
• 1/2 onion
• 1 rib celery
• 1 tbs butter
• 1 tbs Sherry or Madeira

 Instructions:

• Rinse rice and put into a small saucepan. 
• Add stock, water and bring to boil.  Cover, reduce heat and simmer for 40 - 45 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 done, remove, put into a serving dish and keep warm.  (If there is any stock left when the rice is done just drain it.)
• Chop onion and celery. 
• In same pan, heat butter.  Add onion, celery and sauté until tender, 5 - 8 minutes. 
• Add rice and stir well to combine and heat through. 
• Add Sherry or Madeira, stir and serve.