1/4 pound wild rice
1 1/2 teaspoons vegetable oil
2/3 cup water
1 cup uncooked wild rice
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano
1 teaspoon dried rosemary, crushed and chopped
1/8 teaspoon salt, divided
1 teaspoon dried sage
1 teaspoon dried rosemary, crushed
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon dried thyme, crushed, and chopped
1/2 teaspoon dried sage
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried marjoram
1 teaspoon dried thyme, crushed, 1/2 teaspoon dried marjoram
1 teaspoon frozen sage
1/2 teaspoon dried tarragon
1/2 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1/8 teaspoon salt
1/8 teaspoon dried thyme
1 dash hot pepper sauce
In a large saucepan, heat oil over medium heat. Add rice and stir. Reduce heat to low, cover, and simmer about 8 minutes. Stir in water and water. Bring to a boil. Whisk in garlic powder, onion powder, basil, oregano, rosemary, salt, sage and rosemary. Reduce heat to low. Simmer for about 5 minutes. Stir in thyme, marjoram, salt, sage, tarragon, dried rosemary, marjoram, salt, thyme and pepper sauce. Bring to a boil. Reduce heat to low. Simmer uncovered for about 1 hour.
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