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A healthy, delicious alternative to potatoes or pasta, perfect with chicken, pork chops or leftover turkey. Wild rice, which is not really rice at all, is grown in marshy areas in the North - Minnesota and Wisconsin grow lots. Its expensive, but a little goes a long way, and if you know someone vacationing in Canada or the upper Midwest, get them to bring you a bag. Brown rice is one of the healthiest things you can eat, and though it takes longer to cook than plain white rice, it is delicious and can be forgotten once it's perking away on the stovetop. Even though this is sidedish, you may find it becomes your favorite part of the meal.

  • 1 Cup brown rice
  • 3 TB. wild rice
  • 2 1 /4 Cups chicken stock
  • 2 - 4 BAY LEAVES
  • 1 /4 Cup freeze dried SHALLOTS (1 large fresh) or onion, finely minced
  • 1 tsp. butter
  • 1 /2 tsp. salt (optional)

If using dry shallots, rehydrate in 2 TB. water for 5 minutes. In a 2 quart saucepan, saute SHALLOTS in butter until very lightly browned. Add brown and wild rice plus chicken stock and BAY LEAVES. Add salt if stock is unsalted. Bring to a rapid boil, cover, reduce heat to very low and simmer for 45 minutes. Don't remove the cover until 45 minutes are up, then fluff with a fork. If any liquid remains, stir lightly, then continue to cook over low heat for approximately 5 more minutes.
Serves: 4. Prep. time: 5 minutes. Cooking time: 45 min.
Bay Leaf Whole 1 oz. bag
Shallots .4 oz. 1/2 cup jar

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