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Josie Le Balch's Herbed Wild Rice




Source of Recipe


SHAPE Magazine


List of Ingredients




2 cups wild rice
1 medium onion, peeled and quartered
1 bay leaf
1 teaspoon salt (or more to taste)
taragon sprigs
1 tablespoon butter
2 shallots, peeled and diced fine
white pepper to taste
1/4 cup sherry wine
fresh tarragon or thyme, to taste


Recipe



Prepare rice in two stages. First, filter by pouring it out dry on a cookie sheet and inspecting for small stones or dirt. Then place in a large pot and add water to cover by the same depth as the rice.

Add rice, onion, 1 bay leaf, 1 teaspoon salt and some tarragon sprigs. Bring to a slow rolling boil. As the rice cooks, monitor the water level, adding water as needed to always have rice simmering in enough water to keep it moving. This will assure the rice cooks evenly.

Cook until you start to see the rice opening (about 15 minutes). It will begin to get white edges. When you see this, test a spoonful. When rice is tender, stop the cooking by straining out the hot water, placing the rice back into the pot, filling it with cold water to stop the cooking process, soaking until rice cools and then straining again.

Heat butter in a sauté pan with shallots, and sauté until shallots are translucent, about 3-5 minutes. Add rice, white pepper and salt, if needed, and toss or turn until hot. Add sherry wine to de-glaze pan. Add fresh herbs and toss.