Ingredients

The following ingredients have 4 Servings
  • 1 cup wild rice
  • 5 cups chicken broth (mixed use)
  • 1 cup converted white rice (or brown rice or conventional white rice)
  • juice and zest of one lemon
  • 1 1/2 tablespoon fresh thyme (or 2 teaspoons dried thyme)
  • 1 tablespoon honey
  • 3/4 cups tomatoes (peeled, seeded and diced)

Instruction

  • In a large skillet, bring 3 cups of chicken stock to a boil and add wild rice. Reduce heat, cover and simmer
  • If using BROWN RICE: add full 5 cups of stock and bring to a boil in step one, then add wild rice and brown rice at the same time. Cook until done, about 45 minutes.
  • For CONVERTED or CONVENTIONAL WHITE rice: Let brown rice steam for 25 minutes, then add remaining stock and white rice. Cook until done, an additional 20 minutes.
  • Taste test rice, if not done add up to an additional 1/2 cup of water or stock and allow rice to cook an additional 5 minutes.
  • Add lemon juice, zest and thyme. Cook until the liquid had evaporated. Remove the stalks of thyme. Add honey and season to taste with salt and pepper. Fold in tomato.