Red Lobster Wild Rice Pilaf (Copycat) - cooking recipe

Ingredients

3 cups water
1 tablespoon butter or 1 tablespoon margarine
2 teaspoons minced carrots (use food processor)
1/2 tablespoon minced red pepper (use food processor)
1/2 tablespoon Old Bay Seasoning (With Lemon & Herb)
1 1/4 teaspoons Old Bay Seasoning (Original)
1/4 teaspoon dried basil
1/4 teaspoon dried dill
1/4 teaspoon dried tarragon
1/4 teaspoon Accent seasoning
1 pinch sugar
1 small bay leaf
2 cups quick-cooking wild rice (Rice Select brand Royal Blend)

Preparation

MINCE carrots and red pepper (separately), using a food processor, to yield 1/2 tablespoon each.
INTO a medium saucepan with a tight-fitting lid, add 3 cups water, 1 tablespoon butter or 1 tablespoon margarine, 2 teaspoons finely diced carrots, 1 1/2 teaspoons finely diced red peppers, 1 1/2 teaspoons Old Bay Seasoning (With Lemon & Herb), 1 1/4 teaspoons Old Bay Seasoning (Original), 1/4 teaspoon dried basil, 1/4 teaspoon dried dill, 1/4 teaspoon dried tarragon, 1/4 teaspoon Accent seasoning, 1 pinch sugar, and 1 small bay leaf.
BRING broth mixture to boiling; ADD 2 cups Rice Select brand quick-cooking Royal Blend wild rice.
ALLOW to boil for one minute.
STIR and COVER.
REDUCE heat to LOW; STEAM rice for 15 minutes.
KEEP rice covered.
REMOVE from heat and allow to stand for 10 minutes (covered).
UNCOVER rice; REMOVE bay leaf; FLUFF rice with a fork.
SERVE and ENJOY!