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Wild Rice with Tea

Wild Rice with Tea
Servings: 4


  • 1 tsp. good-quality oolong or black tea leaves
  • 1/2 chopped tomato
  • 1 tsp. each: chopped red yellow and green bell peppers
  • 1 tsp. chopped onion
  • 1 tsp. thyme
  • 1 bay leaf
  • 1 tbs. butter
  • 2 c wild rice
  • 4 c chicken stock
  • 2 oz. demi-glaze concentrated chicken stock, optional. If elim


  • Sweat tomato, peppers and onion in butter until tender. Add wild rice, tea leaves, spices and chicken stock to cover. Add demi-glaze. Bake in covered casserole dish in 350-degree oven for 45 minutes. Remove bay leaf, fluff and serve.