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Bay Flavored Brown & Wild Rice

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“I found this recipe in my Penzeys catalog. It makes a great meal with Roast Cornish Hens and Green Beans with Mushrooms.”
READY IN:
50mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. If using dry shallots, rehydrate by soaking in 2 tbsp water for 5 minutes.
  2. In a 2 quart saucepan, sauté shallots in butter until lightly browned.
  3. Add both types of rice, chicken stock (or water), salt (if using), and bay leaves.
  4. Bring to a rapid boil, cover, and reduce to a simmer.
  5. Simmer for 45 minutes and do not remove the cover until the 45 minutes have passed. Fluff with a fork.
  6. If any liquid is left after 45 minutes, stir lightly, then continue to cook over low heat for about 5 more minutes, or until all water is gone.

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