1. If using dry shallots, rehydrate by soaking in 2 tbsp water for 5 minutes. 2. In a 2 quart saucepan, sauté shallots in butter until lightly browned. 3. Add both types of rice, chicken stock (or water), salt (if using), and bay leaves. 4. Bring to a rapid boil, cover, and reduce to a simmer. 5. Simmer for 45 minutes and do not remove the cover until the 45 minutes have passed. Fluff with a fork. 6. If any liquid is left after 45 minutes, stir lightly, then continue to cook over low heat for about 5 more minutes, or until all water is gone. ---------------------------------------------------------------------------
Nutrition
Ingredients
