Josie Le Balch's Herbed Wild Rice
Josie Le Balch's Herbed Wild Rice

This Recipe

  • Skill Level: Intermediate
  • Serves: 8
  • Start to Finish: less than 1 hour
  • Prep: 15 minutes
  • Cook: 20 minutes

Nutrition Facts

Amount per serving:
Total Calories: 209
  • 297mg Sodium
  • 36g Carbs
  • 3g Fiber
  • 2g Fat
  • 1g Saturated Fat
  • 2g Sugars
  • 6g Protein
  • 16mg Calcium
  • 1mg Iron
209297mg 36g3g2g2g6g1g

A second-generation super chef shares this secret recipe from her Santa Monica kitchen.


  • 2 cups wild rice
  • 1 onion, peeled and quartered
  • 1 bay leaf
  • 1 teaspoon salt (or more to taste)
  • Tarragon sprigs
  • 1 tablespoon butter
  • 2 shallots, peeled and finely diced
  • White pepper
  • 1 cup sherry wine
  • Fresh tarragon or thyme



1. Filter rice by pouring it out dry on a cookie sheet and inspecting for small stones or dirt. Place in a large pot and add enough water to cover. Add onion, bay leaf, salt, and some tarragon sprigs. Bring to a slow, rolling boil. As rice cooks, monitor water level, adding more as needed to keep rice simmering and moving. Cook until rice beings to open, about 15 minutes (it will begin to get white edges). Test a spoonful. When rice is tender, strain rice.
2. Place rice back in empty pot and fill pot with cold water. Soak until rice cools, then strain again.
3. Heat butter in a sauté pan with shallots. Sauté until shallots are translucent, about 3 to 5 minutes. Add rice, white pepper, and salt, if desired. Toss or turn until hot. Add sherry wine to de-glaze pan. Add fresh herbs and toss.

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