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1/2 cup butter 3/4 cup onion, chopped 1-1/2 cups celery, chopped 1/4 cup dried marjoram 2 tablespoons garlic powder Dash of salt and pepper 2 bay leaves 5 cups beef stock or broth 1 cup brown rice 1 cup wild rice |
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Melt the butter in a deep saucepan. Add the chopped vegetables and the seasonings. Sauté for 7 minutes over medium heat until the vegetables are wilted. Remove the bay leaf.
Add the beef stock and bring to a boil. Add both rice, stir, and cover. Cook for 50 to 60 minutes over medium heat, stirring frequently, until the rice is tender and it has absorbed the stock.
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