Thursday, December 8, 2016

Supersavory Wild Rice Pilaf

This was, in fact, a supersavory rice. It was great! We bought the wild and brown rices separately and, although we cooked it in a rice cooker, it was still great. We prefer to cook our rices in a rice cooker, especially for a busy meal like Thanksgiving because you don't have to babysit it. It can be thrown in and everything cooks on its own. After it's done, it will automatically switch to just keeping it warm! Yum! Also, in the midst of all the hectic holiday preparations, we totally forgot to add the parsley, but that was okay, it was still delicious!

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


1. Melt butter in a frying pan over medium-low heat. Add onion; cook 8 minutes. Add garlic; cook 4 minutes, stirring occasionally. Increase heat to medium-high.
2. Transfer all over to a rice cooker and add rices and thyme.
3. Stir in stock, salt, pepper, and bay leaves.
4. Set rice cooker to cook rice.
5. After rice is done stir in parsley.

What we liked:

This was a great rice recipe with lots of flavor!

What we didn't like:

Nothing, it was great. We would like to try making it in the dutch oven though as well, we just did not have one available, nor did we have the time to watch it while we were busy with other preparations. 

What Kaspian thought about it:

He liked the rice. 

Next time:

No Changes needed. 

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