by Loulies
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Photo by Loulies
Loulies's Notes:
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2 cups
wild rice, rinsed in a strainer under cold running water
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2 cups
brown rice
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9 cups
chicken stock or broth, divided
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1 1/2 cup
pignoli or chopped pecans
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4 tablespoons
olive oil
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1 1/2 cup
chopped yellow onions
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4 tablespoons
minced garlic
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4 cups
cremini or button mushrooms, sliced
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1/2 cup
dry sherry, port, or madiera
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1 cup
chopped Italian parsley
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Salt and freshly ground black pepper
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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 the hotline about this step!Simultaneously, 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 the hotline about this step!Drain both rices in a large strainer and set aside to make sure the rice gets very dry.
Ask the hotline about this step!Toast nuts in a large skillet. Remove to a bowl or plate and set aside.
Ask the hotline about this step!In 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 the hotline about this step!Add rest of oil to skillet, heat, and add mushrooms. Cook until lightly browned. Add sherry and cook another 3 minutes.
Ask the hotline about this step!In a large serving dish or bowl, combine rices, nuts, onions, mushrooms. Toss with parsley, salt and pepper. Serve warm or room temperature.
Ask the hotline about this step!Yummmmm! Can't wait to try this one. Thanks so much for posting it!
Kristen is the Senior Editor of food52.
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!