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.