Wild Rice with Tea

  • 1/2 chopped tomato
  • 1 tsp. each: chopped red, yellow and green bell peppers
  • 1 tsp. chopped onion
  • 1 T. butter
  • 2 c. wild rice
  • 1 tsp. black tea leaves
  • 1 tsp. thyme
  • 1 bay leaf
  • 4 c. chicken stock

Sweat the tomato, peppers and onion in butter until tender. Add the wild rice, tea leaves, spices and chicken stock to cover. Bake the mixture in a covered casserole dish in a 350-degree oven for 45 minutes. Remove the bay leaf, fluff and serve.

  • Yields: 4 servings
  • Preparation Time: 1 hour
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