Ingredients
| 2 | cups wild rice | 1 | medium onion, peeled and quartered | 1 | bay leaf | 1 | tsp salt (or more to taste) | taragon sprigs | 1 | tbsp butter | 2 | shallots, peeled and finely diced | 1/4 | cup sherry wine | Fresh tarragon or thyme to taste | White pepper to taste |
Description
A Second-generation Super Chef Shares This Secret Recipe From Her Santa Monica Kitchen.
Shape
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