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Nutty wild rice and herbs from the garden make this simple side sing.
By: Jim Barnes
- 1 cup long grain brown rice
- 1/3 cup wild rice
- 3 1/2 cups chicken stock
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium Spanish onion, diced
- 1 clove of garlic, minced
- 1 sweet red pepper, diced
- kernels from one ear of corn
- 5 scallions, cut at an angle in 2-inch sections
- 1 tablespoon fresh basil
- 1 tablespoon fresh oregano
- salt and pepper to taste
Cook rice separately because cooking times vary. Bring 2 cups of the chicken stock to boil and add the brown rice; simmer covered until done, 35–45 minutes. Bring remaining 1 1/2 cups stock to boil and add wild rice; simmer covered until tender—take care not to overcook or the wild rice will curl and burst. Spread rices on a cookie sheet to cool then mix them together.
While the rice cooks, heat the olive oil and butter and sauté the Spanish onion and garlic. After a few minutes, add the remaining vegetables. When onion is translucent add basil, oregano, salt and pepper and remove from heat. Mix with the rice. Serves 4.
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