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WILD RICE PILAF
1/2 cup wild rice
2 teaspoons oil
1/2 small onion, chopped
1 medium carrot, chopped
1/2- 3/4 teaspoon minced garlic
1/2 cup long-grain rice
2 tablespoons white wine
1/2 cup chicken broth
2 tablespoons water
1/2 teaspoon kosher salt or to taste
1/3 cup minced oil-cured olives
Parsley for garnish (optional)
Boil wild rice in salted water in a medium saucepan as you would pasta, Drain when cooked through, set aside.
Cook the onions and carrots in the oil in a medium saucepan with a tight fitting lid for 2 minutes, add garlic and the long-grain rice, sauté, stirring, until the rice is covered in oil. Add the wine, stir, cook until it is absorbed, then add the broth, water and salt. Bring to a boil, cover and cook on low heat for 20 minutes.
Remove pan from the heat and give the rice a quick stir with a fork. Re- cover and let the rice rest for 5 minutes before serving. Toss in the wild rice, chopped olives and parsley.
Serves 4-6 Alternates: Depending on what you are serving with
wild rice, it is often nice to add fruits, nuts and seasonings that
compliment the main course.
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