Red Lobster Wild Rice Pilaf (Copycat)

• 3 cups water
• 1 tablespoon butter or 1 tablespoon margarine
• 2 teaspoons minced carrots (use food processor)
• 1/2 tablespoon minced red pepper (use food processor)
• 1/2 tablespoon Old Bay Seasoning (With Lemon & Herb)
• 1 1/4 teaspoons Old Bay Seasoning (Original)
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried dill
• 1/4 teaspoon dried tarragon
• 1/4 teaspoon Accent seasoning
• 1 pinch sugar
• 1 small bay leaf
• 2 cups quick-cooking wild rice (Rice Select brand Royal Blend)

1. MINCE carrots and red pepper (separately), using a food processor, to yield 1/2 tablespoon each.
2. INTO a medium saucepan with a tight-fitting lid, add 3 cups water, 1 tablespoon butter or 1 tablespoon margarine, 2 teaspoons finely diced carrots, 1 1/2 teaspoons finely diced red peppers, 1 1/2 teaspoons Old Bay Seasoning (With Lemon & Herb), 1 1/4 teaspoons Old Bay Seasoning (Original), 1/4 teaspoon dried basil, 1/4 teaspoon dried dill, 1/4 teaspoon dried tarragon, 1/4 teaspoon Accent seasoning, 1 pinch sugar, and 1 small bay leaf.
3. BRING broth mixture to boiling; ADD 2 cups Rice Select brand quick-cooking Royal Blend wild rice.
4. ALLOW to boil for one minute.
5. STIR and COVER.
6. REDUCE heat to LOW; STEAM rice for 15 minutes.
7. KEEP rice covered.
8. REMOVE from heat and allow to stand for 10 minutes (covered).
9. UNCOVER rice; REMOVE bay leaf; FLUFF rice with a fork.
10. SERVE and ENJOY!

water, butter, carrots, red pepper, lemon, bay seasoning, basil, dill, tarragon, accent seasoning, sugar, bay leaf, quickcooking

Taken from www.food.com/recipe/red-lobster-wild-rice-pilaf-copycat-459414 (may not work)