Ingredients
3 cups Defatted Chicken Stock
1/2 cup Wild Rice
1/2 cup Long-Grain Brown Rice
2 tbsp Minced Green Onions
2 Cloves Garlic, minced or crushed
1 tsp Soy Sauce
1 tsp ea. Thyme, Marjoram, and Basil
3 Bay Leaves
Dash: Cayenne Pepper
1. In a medium saucepan, bring 1/4 cup of the stock to a boil. Add the rice, green onions, garlic, and soy sauce and stir-fry for 2-3 minutes until the vegetables are soft.
2. Add the remaining stock and seasonings, bring to a boil, reduce heat to low, cover, and cook for 1 hour until the rice is tender.
3. Discard the bay leaves and continue to cook uncovered until any remaining liquid has evaporated. Fluff lightly with a fork and serve.
Makes 4 to 6 servings.
3 cups Defatted Chicken Stock
1/2 cup Wild Rice
1/2 cup Long-Grain Brown Rice
2 tbsp Minced Green Onions
2 Cloves Garlic, minced or crushed
1 tsp Soy Sauce
1 tsp ea. Thyme, Marjoram, and Basil
3 Bay Leaves
Dash: Cayenne Pepper
1. In a medium saucepan, bring 1/4 cup of the stock to a boil. Add the rice, green onions, garlic, and soy sauce and stir-fry for 2-3 minutes until the vegetables are soft.
2. Add the remaining stock and seasonings, bring to a boil, reduce heat to low, cover, and cook for 1 hour until the rice is tender.
3. Discard the bay leaves and continue to cook uncovered until any remaining liquid has evaporated. Fluff lightly with a fork and serve.
Makes 4 to 6 servings.
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