Like many other cooking enthusiasts, I've discovered that good food pleases the palate and soothes the soul! This rice has a nice nutty flavor and the wonderful aroma of sage.—David Collin, Martinez, California
- 1 cup sliced green onions
- 2 tablespoons butter
- 1 cup uncooked wild rice
- 3 cups chicken broth
- 1 teaspoon rubbed sage
- 3/4 teaspoon dried thyme
- 1/2 teaspoon salt, optional
- In a large saucepan over medium heat, saute the onions in butter until tender, about 5 minutes. Add rice; cook for 8-10 minutes. Add broth, sage, thyme and salt if desired.
- Pour into an ungreased 1-1/2-qt. baking dish. Cover and bake at 350° for 70-80 minutes or until rice is tender and liquid is absorbed. Yield: 8 servings.
Originally published as Herbed Wild Rice in Taste of Home February/March 1997, p47
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