AND WILD RICE
nuts and fresh herbs give the rice a light, delicious flavor that
blends quite well with fish, poultry or game. Vary the nuts and herbs
depending on what is available fresh.
1 cup wild
1/2 cup brown
1/2 cup minced
1/4 cup minced
2 cups chicken
chopped peeled apple or pear
pecans, walnuts or hazelnuts, toasted and chopped
minced fresh parsley or
chopped fresh mint or basil
Heat the oil
and butter in a medium saucepan over medium-high heat. Add the wild
and brown rice, onion, celery and garlic. Sauté until the rice is
golden and the onion translucent, about 5 minutes. Add the chicken
stock and 1'/z cups water and simmer over medium-low heat, covered,
for 35 minutes. Stir in the apple or pear and nuts, cover again and
continue to simmer until the rice is tender, about 10 to 15 minutes.
Add additional hot water if all the liquid evaporates and the rice is
not yet tender. Stir in the herbs and season to taste with salt and
pepper. Stir in the butter just before serving.