Makes 4 servings. Difficulty
1-1/2 teaspoon olive oil 1 large garlic clove, minced 1 shallot, minced 1/4 cup wild rice Salt and freshly ground black pepper 3/4 cup long-grain white rice 2 cups gf chicken stock
In a small saucepan heat olive oil over medium heat. Add garlic and shallots; sauté for 1 minute. Add wild rice and cook for 2 minutes. Add 1/2 cup gf chicken stock and bring to a boil over medium-high heat. Season with salt. Reduce heat to low and cover tightly. Cook until rice bursts open and all stock is absorbed, about 45 minutes to 1 hour.
Meanwhile, place remaining 1-1/2 cups of chicken stock in a heavy saucepan, and season with salt to taste. Add white rice and bring to a boil over medium-high heat. Reduce heat to low and cover tightly. Cook for 20-25 minutes or until all liquid is absorbed and rice is tender.
In a large bowl, combine wild and white rices and season with salt and freshly ground black pepper.
This recipe is not difficult it just takes a few steps.