Wild Rice Pilaf

This recipe took a little more time than I usually spend for a dinner side but it made enough rice to last for several weeks so it was good well worth the extra work.

To a heavy bottom pot add:

2 cups broth
2 bay leaves
4-6 sprigs of thyme tide with kitchen twine

Bring to a boil and add:

1 cup wild rice

Reduce to simmer and cook 35-40 minutes.
If all the broth is absorbed before the rice is softened add another 1/2 cup and cook until soft

Meanwhile to a 12" skillet add:

3 T butter
1 onion chopped fine
1 carrot chopped fine
1 t kosher salt

Sauté for 3-5 minutes then add:

1 cup rice (I used short grain brown rice)
1 cup orzo
Cook until transparent another 3-5 minutes then add:

2 1/2 cups broth
2 bay leaves
4-6 sprigs thyme tied with twine

Simmer until rice is tender and liquid is absorbed
Discard herbs and combine wild rice and regular rice mixture. Set aside.

In your skillet melt:
1 tablespoon butter

Add:

2-3 large mushrooms chopped fine
3-5 garlic cloves (you can use roasted for a more mellow flavor)

Sauté until browned.

Stir mushrooms into rice pilaf.

In your steamer, cook 2 broccoli stems as described in the "Broccoli" post.

Add to your rice pilaf.

This is enough rice to serve a family of eight twice or a family of two for several weeks. Package according to your usage and refrigerate.