Brown, wild rice and barberry pilaf
Ingredients
- 1 tablespoon (15 ml) butter
- 3/4 cup (175 ml) brown basmati rice, rinsed well
- 1/4 cup (50 ml) wild rice
- 1 tablespoon (15 ml) dried barberries or currants
- Salt and freshly cracked black pepper, to taste
- 2 cups (500 ml) chicken stock
Directions
- In a small saucepan, heat butter on medium heat. Add the rice and toast for one minute to develop a nutty flavour. Add the stock and barberries and season with salt and pepper .
- Bring to a boil then reduce heat to low. Cover tightly and simmer over low heat for 25 minutes.
- Let it sit covered for five minutes off heat.
- Fluff with fork before serving
