2 directions: 'Place wild rice in a colander and rinse well with cold water. Combine
3 3 C. stock and the water in a large saucepan with a tablespoon of salt and bring
4 to a boil. Add the rice and cook until the grains open and are very soft, 1½
5 to 2 hours. Drain well.
7 Heat oil in a large sauté pan over high heat. Add the onion and cook until soft. Add
8 the garlic and cook for 1 minute. Add the wine and cook until reduced by half. Add
9 the cooked wild rice, thyme, rosemary and remaining ½ C. stock and season with
10 salt and pepper and cook until heated through and flavors combine, 15 minutes. Remove
11 from the heat and fold in the parsley.'
26 name: chicken stock, plus ½ C.
54 name: Onion, finely chopped
61 name: Garlic, finely chopped
75 name: finely chopped Fresh Thyme Leaves
96 name: finely chopped Fresh Rosemary Leaves
103 name: chopped Fresh Flat-Leaf Parsley
106 name: Wild Rice Pilaf