Wild Rice Braised with Mirepoix

Cooking Instructions

Preparing the rice for cooking.

Wash and either blanch or soak the rice; drain and wash it.

Cooking the rice.

Turn the rice into the pan with the mirepoix, add the optional vermouth, and boil a moment, until the liquid has almost evaporated. Pour in enough stock to cover the rice by about 1/4 inch, season lightly to taste, and simmer covered for 15 minutes or more (soaked rather than blanched rice will probably take longer), adding a little more liquid if needed until the rice is the consistency you like - such as quite tender but still with a touch of chewiness. Uncover, and saute, stirring with a wooden fork, to boil off any remaining liquid. You may then wish to add a tbsp or so more butter, sauteing an additional minute or two to let the rice dry off and crisp lightly. Correct seasoning, and the rice is ready to serve.