Josie Le Balch's Herbed Wild Rice
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
- 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.
- Place rice back in empty pot and fill pot with cold water. Soak until rice cools, then strain again.
- Heat butter in a saute pan with shallots. Saute 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.
Per serving: 209 kcal cal., 2 g fat (1 g sat. fat), 36 g carb., 3 g fiber, 2 g sugar, 6 g pro., 16 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet