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HERBED WILD RICE WITH BROWN RICE

3 cups Defatted Chicken Stock

1/2 cup Wild Rice

1/2 cup Long-Grain Brown Rice

2 tbsp Minced Green Onions

2 Cloves Garlic, minced or crushed

1 tsp Soy Sauce

1 tsp ea. Thyme, Marjoram, and Basil

3 Bay Leaves

Dash: Cayenne Pepper

1. In a medium saucepan, bring 1/4 cup of the stock to a boil. Add the

rice, green onions, garlic, and soy sauce and stir-fry for 2-3 minutes

until the vegetables are soft.

2. Add the remaining stock and seasonings, bring to a boil, reduce heat

to low, cover, and cook for 1 hour until the rice is tender.

3. Discard the bay leaves and continue to cook uncovered until any remaining

liquid has evaporated. Fluff lightly with a fork and serve.

Makes 4 to 6 servings.

 

 

 

 

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