NUTTY BROWN
AND WILD RICE
6 servings
Fruit,
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 tablespoon
vegetable oil
1 tablespoon
butter
1 cup wild
rice
1/2 cup brown
rice
1/2 cup minced
red onion
1/4 cup minced
celery
1 clove
garlic, minced
2 cups chicken
stock
1/2 cup
chopped peeled apple or pear
1/2 cup
pecans, walnuts or hazelnuts, toasted and chopped
2 tablespoons
minced fresh parsley or
2 tablespoons
chopped fresh mint or basil
1/2 teaspoon
dried thyme
Salt
Pepper
2 tablespoons
unsalted butter
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.
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