A couple of weeks ago, a friend dropped off a bag of autumn wild rice native to Minnesota. It was unlike other wild rice varieties I had cooked in the past. With a dark brown outer germ, it was earthy, slightly chewy with a slight caramel flavor. More like aquatic wild grass, this sort of rice has been consumed by Native Americans and there are dozens of other varieties.
70 Min
GF
Mushroom Wild Rice
In this pilaf, with the addition of dark mushrooms and long grain basmati rice, I could taste the essence of the earth.
A couple of weeks ago, a friend dropped off a bag of autumn wild rice native to Minnesota. It was unlike other wild rice varieties I had cooked in the past. With a dark brown outer germ, it was earthy, slightly chewy with a slight caramel flavor. More like aquatic wild grass, this sort of rice has been consumed by Native Americans and there are dozens of other varieties.
In this pilaf, with the addition of dark mushrooms and long grain basmati rice, I could taste the essence of the earth.
Cook Time
1 Hour and 10 Minutes + Soak & Rest Time
Serves
6
Directions
Step 1
Rinse the wild rice and basmati separately 2 to 3 times, then soak each in water for a couple of hours. Drain.
Step 2
In a small stockpot over high heat, combine the drained wild rice with 2 cups of water and bring to a boil. Lower the heat and simmer, covered, until tender, 30 to 35 minutes. Turn off the heat and let the rice rest for another 30 minutes.
Step 3
In a separate large stockpot over high heat, warm the olive oil. Add the cumin seeds and let them sizzle for a few seconds, then add the onions and mushrooms.
Step 4
Cook over medium heat until the onions are translucent and the mushrooms are tender. Add 2 cups of water, the drained basmati rice, salt and pepper, and bring to a boil.
Step 5
Lower the heat, cover the stockpot and simmer for 5 to 6 minutes. Turn off the heat and add the wild rice on top of the pilaf. Let the pilaf rest, covered, for another 15 to 20 minutes.
Step 6
Gently stir in the currants and pecans. Fluff the pilaf and serve topped with cilantro.
Notes & Variations
- This rice pilaf is also delicious cold. Toss in some fresh greens like spinach or arugula, squeeze over some lemon juice and turn it into a wild rice salad.
- Add a thinly sliced red or yellow bell pepper to the onion and mushroom mix for added flavor.
- When picking mushrooms, get the best ones you can find, preferably wild. Trumpet, maitake, chanterelle or shiitake mushrooms are good choices.
Ingredients
Step 1
Rinse the wild rice and basmati separately 2 to 3 times, then soak each in water for a couple of hours. Drain.
Step 2
In a small stockpot over high heat, combine the drained wild rice with 2 cups of water and bring to a boil. Lower the heat and simmer, covered, until tender, 30 to 35 minutes. Turn off the heat and let the rice rest for another 30 minutes.
Step 3
In a separate large stockpot over high heat, warm the olive oil. Add the cumin seeds and let them sizzle for a few seconds, then add the onions and mushrooms.
Step 4
Cook over medium heat until the onions are translucent and the mushrooms are tender. Add 2 cups of water, the drained basmati rice, salt and pepper, and bring to a boil.
Step 5
Lower the heat, cover the stockpot and simmer for 5 to 6 minutes. Turn off the heat and add the wild rice on top of the pilaf. Let the pilaf rest, covered, for another 15 to 20 minutes.
Step 6
Gently stir in the currants and pecans. Fluff the pilaf and serve topped with cilantro.
Notes & Variations
- This rice pilaf is also delicious cold. Toss in some fresh greens like spinach or arugula, squeeze over some lemon juice and turn it into a wild rice salad.
- Add a thinly sliced red or yellow bell pepper to the onion and mushroom mix for added flavor.
- When picking mushrooms, get the best ones you can find, preferably wild. Trumpet, maitake, chanterelle or shiitake mushrooms are good choices.
Tags:
70 Min
GF
Tags:
70 Min
GF
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