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.
By Bowen Close
- 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.