The wild rice pilaf is a wonderful accompaniment to almost any meal. This recipe is a tasty addition to any recipe collection and one everyone should have. Pilaf is a french word that means rice cooked in a seasoned broth and in this recipe we add wild rice to the mix.
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Thank you for watching Texas Cooking Today.
Texas Cooking Today is a real time Cook Along Video Show. Designed to assist growing cooks in becoming better at cooking while teaching new Recipes and Technique.
In each region of the united states we see different cooking methods, recipes and ingredients, this allows the same food to be completely different one place from another.
Such as New York Pizza vs a California Style Pizza, so here I am doing things with Texas Flavors and Texas Style.
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Recipe: Wild Rice Pilaf

1 Cup long grain rice
½ Cup Wild Rice
3 Cups Beef Broth
2 Shallots
1 teaspoon Ground Mustard
1 teaspoon Lavender
1 Tablespoon Tarragon
2 Cloves Garlic (Fine Minced)

Fine dice shallots and set aside.
Place wild rice in a small saucepan add 1 to 1 ¼ cup of beef broth and two teaspoons of olive oil bring to a boil then cover and lower heat to low and simmer for about 1 hour.
Heat another pan, when hot add 1 to 2 tablespoons of cooking oil and the rice.
Over medium heat stirring frequently toast the rice until it becomes a light brown color.
Once toasted add two cups of beef broth the shallots and the spices and bring to a boil.
Once boiling begins cover pan reduce heat to low and simmer undisturbed until steaming slows and there is no water left in the bottom of the pan. During cooking do not open pan and do not stir rice. Remove rice from the heat and set aside until wild rice is finished cooking. When wild rice has finished cooking drain off any excess liquid and then mix the two rices together. Your wild rice pilaf is now ready to serve.

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