Wild Rice With Tea

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
1/2 chopped onion
1 tsp. thyme
1 bay leaf
1 tbsp. butter
2 c wild rice
4 c chicken stock
2 oz. demi-glaze (concentrated chicken stock), optional. If eliminated, use additional chicken stock.

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.

This recipe is from Cordon Bleu-trained chef Nat Litt, owner of The House of Tea in Philadelphia, (800) 923-8327.


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