by Loulies
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Loulies's Notes:
Expand2 cups wild rice, rinsed in a strainer under cold running water Ask a question about this ingredient
2 cups brown rice Ask a question about this ingredient
9 cups chicken stock or broth, divided Ask a question about this ingredient
1 1/2 cup pignoli or chopped pecans Ask a question about this ingredient
4 tablespoons olive oil Ask a question about this ingredient
1 1/2 cup chopped yellow onions Ask a question about this ingredient
4 tablespoons minced garlic Ask a question about this ingredient
4 cups cremini or button mushrooms, sliced Ask a question about this ingredient
1/2 cup dry sherry, port, or madiera Ask a question about this ingredient
1 cup chopped Italian parsley Ask a question about this ingredient
Salt and freshly ground black pepper Ask a question about this ingredient
Add wild rice and 4 1/2 cups stock (or water) to a medium saucepan and bring to a boil. Reduce to a simmer and cook, uncovered, for 45 minutes (check after 30 minutes for doneness as not to overcook).
Ask a question about this stepSimultaneously, bring another 4 1/2 cups stock (or water) to a boil in a heavy saucepan, add brown rice and cook covered over low heat for about 40 minutes, until all the liquid is absorbed.
Ask a question about this stepDrain both rices in a large strainer and set aside to make sure the rice gets very dry.
Ask a question about this stepToast nuts in a large skillet. Remove to a bowl or plate and set aside.
Ask a question about this stepIn the skillet, heat 2 tablespoons oil. Add onion and cook until glossy and wilted. Add garlic and cook for 2 more minutes. Remove to a bowl and set aside.
Ask a question about this stepAdd rest of oil to skillet, heat, and add mushrooms. Cook until lightly browned. Add sherry and cook another 3 minutes.
Ask a question about this stepIn a large serving dish or bowl, combine rices, nuts, onions, mushrooms. Toss with parsley, salt and pepper. Serve warm or room temperature.
Ask a question about this stepYummmmm! Can't wait to try this one. Thanks so much for posting it!
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Your picture is so pretty. I love wild rice, my friend just brought me a package from Minnesota and I should use it in this recipe!