Bay Flavored Brown & Wild Rice

• 1 cup brown rice
• 3 tablespoons wild rice
• 2 1/4 cups chicken stock or 2 1/4 cups water
• 2 -4 bay leaves
• 1/4 cup freeze dried shallots or 1/4 cup one large fresh shallot, finely minced
• 1 teaspoon butter
• 1/2 teaspoon salt, use if using water instead of chicken stock (optional)

1. If using dry shallots, rehydrate by soaking in 2 tbsp water for 5 minutes.
2. In a 2 quart saucepan, saute shallots in butter until lightly browned.
3. Add both types of rice, chicken stock (or water), salt (if using), and bay leaves.
4. Bring to a rapid boil, cover, and reduce to a simmer.
5. Simmer for 45 minutes and do not remove the cover until the 45 minutes have passed. Fluff with a fork.
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.

brown rice, wild rice, chicken, bay leaves, shallots, butter, salt

Taken from www.food.com/recipe/bay-flavored-brown-wild-rice-367973 (may not work)