Herbed Wild Rice

Wild rice, like quail, is a special occasion dish—and the two blend deliciously. Technically not a true rice, this nutty-flavored grain is a wild grass seed and is one of many American contributions to world cuisine. Originally har­vested wild by Indians, it grows only in Wisconsin, Min­nesota, a few other northern states, and Canada. Commercial growers now successfully cultivate it, but the crop is always small, and wild rice sells for about 10 dollars a pound. Fortunately, one cup of raw rice (equal to one half pound) yields enough for four. You can find wild rice in most supermarkets and specialty shops. Be sure the pack­age you choose is not a combination of wild rice and regular white rice.

Assemble these supplies:

• 2 tablespoons butter
• 1/4 cup chopped onion
• 1 cup wild rice
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives, or 1 teaspoon freeze-dried
• 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
• 1/2 teaspoon salt
• Freshly ground black pepper
• 21/2 cups water

Steps in preparation:

1. In medium-size saucepan, melt butter over medium- high heat. 
2. Add onion and cook about 2 minutes until soft.
3. Stir in wild rice and mix until coated with butter. 
4. Add parsley, herbs, salt, pepper, and water.
5. Bring mixture to a boil. 
6. Reduce heat to medium-low and cook, covered, 30 to 35 minutes, or until all liquid has been absorbed, and kernels are tender but still have some crunch. 
7. Keep warm until serving time.