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
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.
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Cindrak
Dec 30, 2009
I made the recipe tonight, and used dried herbs from my garden. I also used the salt, and I wish I wouldn't have. It really did not need the extra salt. A tasty way to make wild rice. Next time I try it, I'll leave out the salt and cook it just a bit longer and I'm sure I'll change my rating.
Reviews
I made the recipe tonight, and used dried herbs from my garden. I also used the salt, and I wish I wouldn't have. It really did not need the extra salt. A tasty way to make wild rice. Next time I try it, I'll leave out the salt and cook it just a bit longer and I'm sure I'll change my rating.