Wild Rice Pilaf
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I usually mix this with long grain rice, but it is good by itself. You can change the herbs and substitute them with others depending on the main dish. INGREDIENTS 1 tablespoon olive oil 1/4 cup finely chopped onion 1/4 cup finely chopped green pepper 1 large clove garlic, minced 3 cups water 8 ounces wild rice Salt and pepper, to taste 1 teaspoon rubbed sage 1/2 teaspoon dried thyme leaves Heat a medium saucepan over medium-high heat. Add the olive oil, then the onions and peppers. Sauté until softened, about 5 minutes. Add the garlic and sauté 1 more minute. Add the water, rice and seasonings. Stir to combine. Bring to a boil then cover, reduce heat to medium-low, and cook until the rice is tender, 45 minutes to 1 hour. (If there is still liquid in the pan when the rice is done, remove the lid and cook until the liquid evaporates). Let set 3 to 5 minutes and then fluff with a fork, serve immediately. Serves 4