From the Kitchen of…Ann Taylor Pittman, Executive Food Editor
"This pilaf was always on the Taylor Thanksgiving table. I would joke that it was my Korean mom's way of sneaking some form of rice into the meal. What she served came from a box, though, and was crazy high in sodium."
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
How to Make It
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.
This was a delicious, savory indeed, rice! It was easy and fast to throw together and a great addition to our holiday meal!Our full review with pictures can be found here: http://www.nickandalonakitchen.com/2016/12/supersavory-wild-rice-pilaf.html
I've noticed brown rice takes longer to cook than white rice. It is also important that you follow the directions closely. You must let the rice cook. Don't open the lid. Don't stir in more liquid. Let the rice do it's thaaaaaaang
The flavors in this rice are really tasty, but somehow I can't get rid of the crunchiness!!! I have almost tripled the amount of liquids I use and somehow my rice is still coming out crunchy!! Can somehow please help????
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