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