Wild Rice Pilaf
Instructions:
You can cook wild rice in equal quantities with brown rice, white rice, or pearled barley (I like this combo very much) and integrate its flavor into almost any other rice dish. But beware that it takes almost as long as brown rice to cook, so plan ahead a bit
2 tablespoons butter or extra virgin olive oil
1 cup wild rice
3 cups chicken, beef, or vegetable stock or water
1 bay leaf
Salt and freshly ground black pepper
Chopped fresh parsley leaves for garnish
MAKES: 4 servings
TIME: 40 minutes
- Put the butter or oil in a deep skillet or saucepan with a lid over medium heat. When the butter is melted or the oil is hot, add the wild rice and cook, stirring frequently, until fragrant and glossy, just a couple minutes.
- Stir in the stock, bay leaf, and some salt and pepper and bring to a boil.
- Cover, turn the heat to low, and cook, undisturbed, for 30 minutes. Check the progress: The rice is done when the grains have puffed up and are quite tender, regardless of whether the liquid has been absorbed. If the rice is not done, continue to cook, adding more liquid if necessary. If it is done, drain if necessary (this is unlikely). Taste and adjust the seasoning and fluff with a fork; garnish with parsley and serve.
- Wild Rice with Dried Fruit.
- When you fluff the wild rice in Step 2, stir in 1/2 cup chopped dried fruit, like apricots, cherries, cranberries, mangoes, or apples. Put the lid back on for a minute or two to warm through and plump.
- Wild Rice with Curried Nuts.
- Use butter, peanut oil, or neutral oil, like grapeseed or corn. In Step 1, before you cook the rice, add 1 tablespoon curry powder or any other spice mix to the hot oil and cook, stirring, for a few seconds. Stir in 1/2 to 1 cup roughly chopped cashews, almonds, pecans, or walnuts. Cook, stirring, until they begin to brown. Remove with a slotted spoon, add the rice, and proceed with the recipe. When the rice is done, drain if necessary, then return to the pot and stir in the nut-butter mixture. Cook over medium-low heat, stirring, until hot.
- Wild Rice with Brussels Sprouts.
- Reduce the butter or oil to 1 tablespoon. While the rice is cooking, prepare 8 ounces Brussels sprouts according to the recipe for Roasted Brussels Sprouts with Garlic. Stir them into the rice just as it is finishing cooking and serve.