Yield: 4 Servings
|1 large||Shallot, minced|
|⅓ cup||Wild rice|
|½ cup||Long-grain white rice|
|¾ cup||Beef stock|
|¼ cup||Dry white wine|
|1 small||Bay leaf|
|1 dash||Hot pepper sauce|
|½ cup||Frozen peas, thawed|
|2 tablespoons||Chopped parsley|
|¼ cup||Pecan halves, toasted|
|\N \N||Coarsely chopped|
|1 teaspoon||Chopped mint (opt)|
1. Melt the butter in a medium saucepan over medium heat. Add the shallot; cook for 2 min. Stir in the wild rice and the water, and heat to boiling.
Reduce the heat to medium-low and simmer, covered, for 30 min.
2. Add the white rice, beef stock, wine, bay leaf, and hot pepper sauce to the wild rice. Heat to boiling, then reduce the heat to medium-low. Simmer, covered, until both rices are tender and almost all the liquid has been absorbed, about 25 min. Discard the bay leaf. Stir the peas into the rice mixture; cook, covered, for 5 min more. Remove the cover and raise the heat slightly if the mixture is too wet. Add the parsley and pecan, and sprinkle with mint, if desired.
Note: To toast the pecan, heat a small skillet over medium heat. Add the pecans and toast until golden, stirring frequently, for 6-8 min.
The Grains Cookbook by Bert Greene ISBN 0-89480-612-2 pg 344 Posted to MM-Recipes Digest V4 #179 by BobbieB1@... on Jul 11, 1997