Wild rice pilaf

Elements

three tablespoons unsalted butter, divided

one/two cup chopped yellow onion

2 cups pure wild rice (ten to twelve ounces)

one/four cup finely chopped scallions, white and green elements (2 scallions)

1 1/2 teaspoons freshly ground black pepper

Directions

1. Melt two tablespoons of the butter in a medium saucepan, add the onion, and cook more than minimal heat for five to ten minutes, until finally translucent. Include 5 cups of water, two teaspoons of salt, and the wild rice. Bring to a boil, minimize the heat to very low, and simmer, covered, for 50 minutes to one hour, until finally the rice is tender. Drain properly.


2. Area the drained rice in a bowl, include the remaining tablespoon of butter, the scallions, one one/two teaspoons salt, and the pepper. Taste for seasonings and serve scorching.

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