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.