That's Wild!

I had another change to experiment with my pork medallion recipe this weekend, using the drippings to make a reduction, but while the pork was even better than last time, the reduction didn't turn out quite right, so it's back to kitchen lab. Poor TFR, having to be my Guinea Pig.

But as luck would have it, I created a new side dish that TFR said was perfect, so it looks like for the first time in quite a while, I have a new recipe to share with you.

I was looking for a new starch-based dish, since I'm getting a little tired of potatoes, bread, and pasta, when I noticed that the store had something TFR loves and I like -- wild rice. I decided I'd try it, and figured it couldn't hurt to doctor it up a bit. Here's my recipe:

Brian's Savory Wild Rice

1 cup wild rice
2 cups chicken broth
1 cup white wine
1 cup water
1 tbsp butter
1/4 cup chopped onion
2 cloves minced garlic
1 tbsp dried parsley flakes
salt and pepper

in a small pot, combine the chicken broth, white wine, and water. Over medium high heat, bring the liquid to a boil. Add the wild rice, reduce heat to medium low, cover the pot and let simmer for 60-70 minutes, or until the rice kernels have burst open.

When the rice is almost done simmering, heat the butter in a small skillet. Sautee the onions and garlic in the butter until they are clear. Drain the excess liquid out of the rice. Add the parsley, stir the butter, garlic, and onions into the rice, serve.

Preparation time: 10 Minutes
Cooking time: 70 Minutes
Serves 4-6