Friday, December 1, 2006

Wild Rice Pilaf

Copyright Ina Garten-2002

3 tablespoons unsalted butter, divided
½ cup chopped yellow onion
Kosher salt
2 cups pure wild rice (10 to 12 ounces)
¼ cup finely chopped scallions, white and green parts (2 scallions)
1 ½ teaspoon freshly ground black pepper

Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.

Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 ½ teaspoons salt, and the pepper. Taste for seasonings and serve hot.

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