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Tittle : WILD RICE PILAF
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WILD RICE PILAF

WILD RICE PILAF

Wild rice is not a true rice, rather a type of grass seed that grows wild in the Upper Midwest section of the United States and in central Canada. Native Americans would harvest the grains from lakes and streams where the aquatic grass grew.

Wild rice pilaf is the perfect accompaniment to duck, goose, and game meats. It is also an ideal addition to a Thanksgiving meal.

6 to 8 servings

INGREDIENTS

• Stock or water -- 3 cups
• Wild rice -- 1 cup
• Salt and pepper -- to taste
• Oil -- 2-3 tablespoons
• Onion, minced -- 1/4 cup
• Stock or water -- 2 cups
• White rice -- 1 cup
• Salt and pepper -- to taste

METHOD

1. Bring the 3 cups of stock or water to a boil in a saucepan. Add the wild rice, salt and pepper. Reduce heat to low, cover and simmer for 35 to 45 minutes, or until rice is tender yet still firm. Do not overcook.
2. While the wild rice is simmering, heat the oil in another large saucepan. Add the onion and sauté until translucent but not yet browned. Stir in the white rice and continue to sauté until the rice grains are shiny and translucent, 1 or 2 minutes more.
3. Add the 2 cups of stock or water and bring to a boil. Reduce heat, cover tightly and simmer for 15 minutes. Remove from heat and let rest, covered, another 5 to 10 minutes.
4. Drain any excess liquid from the wild rice (use to flavor other dishes if you like). Using a large fork gently stir the wild rice into the cooked white rice with a large fork. Adjust seasoning and stir in a little butter if you like. Serve immediately.

WILD RICE PILAF VARIATIONS

• Add a pinch of fresh or dried thyme or sage to the simmering wild rice for extra flavor.
• Stir in some dried cherries or dried cranberries when mixing the two rices together. Other possible additions are chopped pecans or walnuts or sautéed wild mushrooms.
• Use brown rice instead of white rice if you like. Follow package directions to cook.

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