long grain and wild rice

1/2 c butter
1-1/2 c long grain brown rice
1/2 c wild rice
1 c onion, chopped
2 cloves garlic, minced
1 T dried parsley
1/4 tsp tumeric
salt and pepper to taste
1 qt chicken soup stock

Melt the butter in a saucepan with a tight-fitting lid. Reserve half the butter. To the remainder in the saucepan, add the rices, onion, and garlic. Stir until all the grains of rice are coated with butter. Toast until golden (this only takes a few minutes), stirring constantly. Add the rest of the spices, salt and pepper, and the soup stock. Bring to a boil, reduce heat and simmer until all the liquid is absorbed, 45 to 50 minutes. Add the reserved melted butter and toss with a fork.

Gluten restrictions: most long grain and wild rice mixes contain modified food starch (gluten), or hydrolyzed protein (msg), or both. There is only one brand of long grain and wild rice mix that I have found without gluten–the Near East brand. This recipe contains neither gluten nor msg.

MSG restrictions: the Near East brand of long grain and wild rice mix contains autolyzed yeast extract, which is a hidden source of MSG. This recipe contains neither gluten nor msg.