One of my PC (Personal Chef) clients asked me if I would share the Wild Rice recipe I prepared last week. “Mark REALLY loved that wild rice, by the way…I’ve never really cooked with it, and I loved the way you treated it…if you don’t mind the recipe on that one, it would be great!!”
I am honored to share, thank you! (I apologize for the photo)
Wild Rice Pilaf
2 T. Unsalted Butter
1/3 C Chopped Onion
1 ½ C Wild Rice
1 Clove Minced Garlic
¼ C Scallions
¼ C Shredded Carrots
3 ½ C Chicken Broth
2 T Chopped Chives
Sea Salt and Ground Black Pepper to Taste
Serves 3-4
Melt the butter in a medium saucepan, add the onion, shredded carrot and garlic cook over low heat for 5-10 minutes, until translucent. Add 3 ½ C Chicken broths, salt and wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. (Drain well if liquid does not evaporate/absorb)
Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, chives and salt and pepper to taste.
Enjoy!
