Bay Flavored Brown & Wild Rice

1. 1

   If using dry shallots, rehydrate by soaking in 2 tbsp water for 5 minutes.

2. 2

   In a 2 quart saucepan, saute shallots in butter until lightly browned.

3. 3

   Add both types of rice, chicken stock (or water), salt (if using), and bay leaves.

4. 4

   Bring to a rapid boil, cover, and reduce to a simmer.

5. 5

   Simmer for 45 minutes and do not remove the cover until the 45 minutes have passed. Fluff with a fork.

6. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.