Wild rice, which is not technically a rice at all, has a toasty, nutty, earthy flavor that makes for a flavorful base to a versatile pilaf.
Author: Bowen Close, adapted from From Asparagus to Zucchini
Recipe Type: Side
1-2 Tbsp. cooking oil (olive, canola, etc.)
2-3 cups vegetables, processed for sautéing (e.g. diced onion, celery, celeriac, carrots, squash, peppers; sliced mushrooms; chopped or shredded greens) In this case, I used diced onion, celery, celeriac, and poblano peppers and roughly chopped kale
1 cup wild rice, rinsed and drained
2 cups chicken, vegetable, and/or beef stock (or water, in a pinch)
¼ cup dried cranberries, golden raisins, and/or currants
1 tsp. salt, plus more to taste
Cook the vegetables: In a large skillet, heat the cooking oil over medium-high heat. Add the vegetables, starting with heartier, longer-cooking vegetables and moving on to more delicate, quick-cooking ones, and sauté until they’re mostly tender.
Add and cook rice: Add rice and stock, and add 1 tsp. salt. Bring to a boil, cover, and lower to a simmer. Cook until rice is nearly tender, 30-60 minutes (depending largely on the rice). Stir in dried fruit and cook uncovered for another 5 minutes. Season with salt as needed and serve.
Bowen Close believes that food should make people happy and healthy, and loves bringing together people with creative, delicious food made from the heart. She loves making farm-inspired, flavorful dishes with sustainable ingredients - whether that's a big plate of roasted veggies, a towering chocolate layer cake, or a cocktail utilizing backyard ingredients - and collects recipes and other food-related stories on her website, Bowen Appétit. She is a chef, cooking instructor, and food writer living in Southern California with her husband and fully stocked pantry.