Wild rice seems to add elegance to any dish or meal, but I find that many people prefer it to be mixed with brown rice to vary the taste. Little hands on time makes this a great addition to any meal.
- 1 Cup Brown Rice
- 1/2 Cup Wild Rice
- 3 Cups Chicken Broth Low sodium preferred
- 1 teaspoon Kosher Salt
- 1 Large Shallot Minced
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/2 teaspoon Ground Cumin
- 1/2 Cup Toasted Pecans or pistachios, chopped
- 2 Whole Green Onions Sliced, green and white parts
- 3 Tablespoons Unsalted Butter
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In skillet or saucepan add both rices, chicken broth and salt, bring to a boil. Reduce heat to low and cover. Simmer for 30 minutes.
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Meanwhile mince the shallot. Combine the spices of garlic powder, onion powder and cumin. At 30 minutes stir the spice mixture and shallot into the rice and quickly return the cover so as to not let too much steam out.
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Continue to cook for 10-15 minutes more or until the broth is mostly absorbed. Remove from heat, leave the lid on and let it continue to steam for 10 minutes.
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Fluff and add chopped toasted pecans (or pistachios), green onions (reserve some green onions to top dish at the very end, just for looks) and butter. Mix and then add salt and pepper to taste.
If you don't have a shallot substitute 1/4 cup of minced onion. The shallot has a more mild taste.
You can make the rice in the morning and reheat in the microwave, covered, heating for 5 minutes, stir and heat 2 more minutes. Keep checking rice, stir and add additional minutes if necessary. You may want to add 2-4 tablespoons of water to add moisture.