WILD RICE PILAF

SERVES 4

I love wild rice. Usually I mix it with long grain rice, but it is so good by itself. The herbs used in this recipe may be substituted 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 one 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.

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