Supersavory Wild Rice Pilaf
- 3 tablespoons butter
- 3 cups finely chopped onion
- 6 garlic cloves, minced
- 1 1/2 cups uncooked wild rice
- 1 cup uncooked long-grain brown rice
- 1 1/2 tablespoons chopped fresh thyme
- 4 cups unsalted chicken stock (such as Swanson)
- 1 1/4 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 bay leaves
- 1/2 cup chopped fresh flat-leaf parsley
- Melt butter in a large Dutch oven over medium-low heat. Add onion; cook 8 minutes. Add garlic; cook 4 minutes, stirring occasionally. Increase heat to medium-high. Add rices and thyme; cook 1 minute, stirring frequently. Stir in stock, salt, pepper, and bay leaves; bring to a boil. Reduce heat to low, cover, and simmer 1 hour or until rice is tender (do not stir). Remove pan from heat; let stand 10 minutes. Remove bay leaves; discard. Fluff rice mixture with a fork. Gently stir in parsley.
butter, onion, garlic, wild rice, longgrain brown rice, thyme, chicken, kosher salt, black pepper, bay leaves, parsley
Taken from www.myrecipes.com/recipe/supersavory-wild-rice-pilaf (may not work)