To friends who dislike or have grown tired of white rice, I always suggest that they give wild rice a try. With its firm texture, nutty flavor and earthy appearance this grain adds a little excitement to the staid rice family. High in dietary fiber and protein, it likewise offers a nutritional boost absent from milled, nutrient-depleted white rice. If disillusioned rice eaters take into account wild rice’s complex taste and texture and dietary benefits, they may give this hearty food a chance.
Wild rice with mushrooms and almonds
When these winning aspects don’t sway them, I point out that wild rice falls into the category of affordable gourmet goods. With wild rice they can splash out on an exotic dish without emptying their wallets. The same cannot be said for other epicurean delights such as white truffles, a bottle of good, aged balsamic vinegar or wheel of aged Manchego cheese.
Should my finicky friends remain unconvinced, I simply present them with one of a multitude of savory recipes. One bite of wild rice sauteed with cremini mushrooms, simmered with onions, garlic, thyme and barley or tossed together with dried cranberries and even the most reluctant will be hooked. It truly is that tasty.
Not only is it tasty, wild rice is versatile, too. Along with starring in the aforementioned side dishes, it can act as a stuffing for poultry or salmon, the basis for a salad or the main ingredient of rice cakes or a pilaf. Its uses seem limitless.
When cooking wild rice, keep in mind that the longer the grain, the more water and time it will need to cook. Also, rinse the rice before cooking to wash away any bits of hull that may remain.
WILD RICE PILAF
Serves 8
3 cups chicken stock
2 cups wild rice
6 tablespoons unsalted butter
2 leeks, finely chopped
2 cloves garlic, minced
12 ounces cremini mushrooms, cleaned and diced
2 tablespoons dried parsley
2 teaspoons dried thyme
ground pepper, to taste
½ cup blanched almonds, toasted and chopped
In a medium saucepan bring the chicken stock and rice to a boil. Reduce the heat to medium-low, cover the pan and simmer until all the liquid has been absorbed. The rice should still be slightly firm when cooked. If the stock has evaporated before the rice has finished cooking, add 1/4 cup stock – or water – as needed.
Preheat the oven to 350 degrees Fahrenheit.
In a medium sauté or frying pan melt the butter. Add the leeks, garlic and mushrooms and sauté until lightly browned. Add the parsley, thyme and ground pepper and stir. Tumble in the rice and chopped almonds. Mix the ingredients together and then spoon into a large, buttered baking dish. Cover the dish with tinfoil and bake for 30 to 40 minutes, until the rice is evenly heated. Serve warm.