|Recipe Title: Wild Rice|
Contributed by: TwinLakesChef
List of Ingredients
|2 cups chicken broth or water|
1 cup wild rice
one medium onion, chopped finely
two tablespoons butter or olive oil, or a combination
1/2 teaspoon thyme
2 tablespoons chopped parsley
|Don't follow the directions on the package. They always advise too much liquid.|
Saute the minced onion in the oil and butter. Add the parsley and thyme to the onions. Add the 2 cups chicken broth and bring it to a boil. Add the wild rice. As soon as the liquid returns to a boil, turn the fire low and put the lid on. Set the timer for 50 minutes. When the bell rings, fork the rice and put the lid back on. Take out a few grains, let them cool, and bite them.
The rice is done only if the liquid has all been absorbed by the rice, and the grains are not too crunchy. Different brands of wild rice cook in different amounts of time, so you must bite the rice and decide whether it should be cooked longer. If the rice is too crunchy and there is still liquid, turn up the heat a little and cook it for another ten minutes, and taste again. If the rice is too crunchy but the liquid is gone, add a bit more chicken broth or water before you proceed with the additional cooking. If the rice is the right texture, but the liquid has not all cooked away, leave the lid off and the heat on to allow the liquid to cook away. If the liquid is all absorbed and the texture right, turn the fire off and put the lid back on until you are ready to serve.
General Cooking/Prep Method
Extra Features of Recipe
7 Ingredients or Less