C-Recipes: Wild Rice

wild rice

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.