INGREDIENTS
Serves 2
2 tablespoons butter (or extra-virgin olive oil)
1 small white onion, peeled and small diced
1 stalk celery, thinly sliced
1 small carrot, peeled and cut into rounds
2 cloves garlic, minced
1 bay leaf
1 teaspoon fresh thyme
3/4 cup uncooked wild rice
1/2 pound smoked turkey meat, medium diced
5 cups chicken stock
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Heat the butter (or oil) in a medium pot over medium heat and add the onion, celery, carrot, garlic, bay leaf, and thyme. Sauté about 3 minutes until the vegetables begin to soften.
2. Add the rice and toss well with the vegetables to coat the grains with the fat.
3. Add the turkey meat and stock. Bring to a boil, then reduce to a gentle simmer. Cover and simmer 45 minutes or until the rice kernels start breaking open. Season with salt and pepper and remove the bay leaf. Serve in warmed bowls.
TOASTING HERBS AND SPICES
When sturdy herbs and spices are tossed with hot fat in a pan, they release their essential oils and become even more fragrant and flavorful. This is a great way to maximize flavors.