Wild Rice And Kumquats
|Butter||1⁄2 Cup (8 tbs)|
|Onion||2 Tablespoon, chopped|
|Chives||2 Tablespoon, chopped|
|Parsley||3 Tablespoon, chopped|
|Wild rice||2 Cup (32 tbs), washed, drained|
|Chicken broth||4 1⁄2 Cup (72 tbs), boiling|
|Kumquats||12 , diced|
|Kumquats||6 , cut in half|
Stir onions, chives and parsley in melted butter over low heat until onions have softened.
Mix in rice.
Cook, stirring constantly, until rice begins to turn yellow and has absorbed the butter.
Stir in chicken broth.
Add salt and pepper.
Turn mixture into a buttered casserole.
Bake, covered, in slow (3250) oven about 1 1/4 hours until rice is tender.
Fold in diced kumquats.
Serve garnished with kumquat halves.