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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.