Josie Le Balch's Herbed Wild Rice

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

Ingredients

2	cups wild rice
1	medium onion, peeled and quartered
1	bay leaf
1	tsp salt (or more to taste)
	taragon sprigs
1	tbsp butter
2	shallots, peeled and finely diced
1/4	cup sherry wine
	Fresh tarragon or thyme to taste
	White pepper to taste

Directions

Prepare rice in two stages. First, filter it by pouring it out dry on a cookie sheet and inspecting for small stones or dirt. Then place in a large pot and add enough water to cover the depth of the rice.

Add rice, onion, 1 bay leaf, 1 teaspoon of salt, and some tarragon sprigs. Bring the rice to a slow, rolling boil. As the rice cooks, monitor the water level. Add water as needed to keep the rice simmering and moving moving. This will assure that the rice cooks evenly.

Cook until you start to see the rice opening (about 15 minutes). It will begin to get white edges. When you see this, test a spoonful. When the rice is tender, stop cooking by straining out the hot water, placing the rice back into the pot and filling it with cold water. Soak until the rice cools. Then strain again.

Heat the butter in a sauté pan with shallots. Sauté until the shallots are translucent (about 3-5 minutes). Add rice, white pepper and salt, if needed. Toss or turn until hot. Add sherry wine to de-glaze the pan. Add fresh herbs and toss.