Ingredients: 1 small Bay leaf,3/4 cup Beef stock,2 tablespoons butter,1/4 cup Dry white wine,1 teaspoon Chopped mint (opt),2 tablespoons Chopped parsley,1/2 cup Frozen peas, thawed,1/4 cup Pecan halves, toasted,1 dsh Hot pepper sauce,cup Wild rice,1 large Shallot, minced,1 1/4 cups Water,1/2 cup Long-grain white rice,1/2 cup Long-grain white rice
Instructions:
- Melt the butter in a medium saucepan over medium heat.
- Add the shallot; cook for 2 min. Stir in the wild rice and the water, and heat to boiling.Reduce the heat to medium-low and simmer, covered, for 30 min.
- Add the white rice, beef stock, wine, bay leaf, and hot pepper sauce to the wild rice.
- Heat to boiling, then reduce the heat to medium-low. Simmer, covered, until both rices are tender and almost all the liquid has been absorbed, about 25 min. Discard the bay leaf. Stir the peas into the rice mixture; cook, covered, for 5 min more.
- Remove the cover and raise the heat slightly if the mixture is too wet.
- Add the parsley and pecan, and sprinkle with mint, if desired.Note: To toast the pecan, heat a small skillet over medium heat.
- Add the pecans and toast until golden, stirring frequently, for 6-8 min.
