Wild Rice Pilaf
Hearty rice pilaf with mushrooms and fresh herbs.

Recipe by Paul Mayville

Wild rice is not a rice at all, but actually an aquatic grass known to scientists as Zizania Aquatica. It is often shunned by cooks because it takes so long to cook and it never really gets soft. But it adds a nice texture and flavor to white rice, and its hearty nature works well with strong flavors like beef and wild fowl, such as duck and goose.

Ingredients

• 1 cup wild rice
• 1 1/2 cups boiling water
• 4 tablespoons butter, divided
• 1/2 pound porcini mushrooms, cleaned and sliced
• 1/2 medium onion, chopped
• 2 cloves garlic, minced
• salt and pepper, to taste
• 2 cups long-grain rice
• 2 1/2 cups chicken stock
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh thyme, chopped

Directions

In a small sauce pan, cover wild rice with boiling water; return to a boil, reduce heat and simmer for 45 minutes.

Meanwhile, in a large saute pan over medium heat melt 1 tablespoon of the butter and saute mushrooms until liquid clarifies and mushrooms are slightly browned, about 10 minutes. Remove mushrooms and set aside.

Preheat oven to 350 degrees. In same pan melt remaining 3 tablespoons of butter and add onion, garlic, salt and pepper and sweat until aromatic, stirring often. Add rice and stir to coat. Continue stirring until rice begins to smell slightly nutty.

Remove excess water from wild rice but do not drain thoroughly. Add to rice along with chicken stock, parsley, and thyme; raise heat to high and bring to a boil, stirring occasionally. Return mushrooms to pan, stir, cover and place pan in oven to cook for 15 minutes.

Allow to rest at room temperature, covered, for 10 minutes before turning out into a large bowl to serve.

Serves 8