Rice Pilaf
Nutty, chewy, and tender.
Rice Pilaf
Ingredients
- 2 cups chicken broth
- 1 bay leaf
- 1/2 teaspoon thyme
- 1 1/4 cup wild rice
- 2 tablespoons butter
- 1/2 cup onion - finely chopped
- 1/2 cup carrot - finely chopped
- 1/4 cup pecans - lightly toasted in a cast iron skillet and finely chopped
Instructions
- In a medium saucepan heat the chicken broth with the bay leaf and thyme to boiling
- Add the wild rice and reduce to a low simmer. Cook for about 40 minutes (also refer to the rice package for suggested time). The rice should be moist and tender.
- While the rice is simmering, use a medium skillet to heat the butter. Add the onion and carrot to the skillet and cook until tender, about 5 minutes. Don't brown the onions.
- When the rice is done, fluff it with a fork. Then toss the onion and carrot mixture into the rice pan along the the pecans and stir.