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| Ingredients: |
1 cup chopped veggies of your choice: carrot, onion, green beans, celery, bell pepper, etc.
2 TBS olive oil, separated
1 cup Lundberg's Wild Rice Medley |
2 cups chicken stock
sprig of thyme
1/4 cup minced fresh parsley |
| Cooking
Instructions: |
Chop veggies and saut? in oil until starting to soften. Add rice, stir and cook one minute. Add chicken stock and thyme and cover, simmering at low heat until liquid is absorbed, 40-50 minutes. Once all the stock is absorbed, turn off flame, remove thyme, stir in parsley and remaining olive oil and allow to sit covered for 5-10 minutes. Serve.
* For firmer veggies - saut? briefly then remove and reserve, adding back when rice is half cooked. |
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