Equipment
Ingredients
Rice Base
- 200 g wild rice
- 600 ml vegetable broth
- 3 g salt
Mushroom Mixture
- 400 g mixed mushrooms, cleaned and sliced
- 30 ml olive oil
- 1 shallot, finely diced
- 2 garlic, minced
- 2 g fresh thyme, leaves only, chopped
Lemon Coriander Dressing
- 60 ml olive oil
- 45 ml lemon juice, freshly squeezed
- 3 g lemon zest, finely grated
- 20 g fresh coriander, finely chopped
- 10 g dijon mustard
- 10 ml maple syrup
- 2 g salt
- 1 g black pepper, freshly ground
Add-ins
- 50 g pecans, roughly chopped and toasted
- 40 g dried cranberries
Nutrition (per serving)
Method
Place the wild rice in a fine mesh strainer and rinse thoroughly under cold running water until the water runs clear.
Combine the rinsed wild rice, vegetable broth, and salt in a medium saucepan. Bring to a boil at 100°C/212°F, then reduce the heat to low, cover, and simmer for 40 to 45 minutes until the rice is tender and the grains have split open. Drain any excess liquid if necessary.
While the rice cooks, heat 30ml of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms in a single layer and let them sit undisturbed for 3 to 4 minutes to develop a deep brown sear. Stir and continue cooking until their moisture has evaporated.
Reduce the heat to medium. Add the diced shallot, minced garlic, and fresh thyme to the skillet with the mushrooms. Sauté for an additional 2 minutes until fragrant and the shallots are translucent. Remove from heat and set aside.
In a small mixing bowl, combine the dressing ingredients: olive oil, lemon juice, lemon zest, chopped coriander, Dijon mustard, maple syrup, salt, and black pepper. Whisk vigorously until the dressing is fully emulsified.
Transfer the warm, drained wild rice to a large mixing bowl. Add the sautéed mushroom mixture, toasted pecans, and dried cranberries.
Pour the lemon coriander dressing over the salad while the rice is still warm to help it absorb the flavors. Toss thoroughly to combine. Taste and adjust seasoning with additional salt or pepper if needed. Serve warm or at room temperature.
Chef's Notes
- Wild rice requires a significant amount of water and time to cook properly. Think of cooking it more like boiling pasta than steaming white rice; draining excess liquid at the end ensures the perfect chewy texture.
- For the deepest umami flavor, refrain from salting the mushrooms until after they have browned. Salt draws out moisture, which inhibits the Maillard reaction needed for a good sear.
- The Dijon mustard in the vinaigrette is crucial not just for tang, but as an emulsifier to bind the olive oil and lemon juice together into a creamy, cohesive dressing.
- Toasting the pecans activates their natural oils, amplifying their rich, nutty flavor and adding a crucial crunchy texture that contrasts the chewy rice and tender mushrooms.
Storage
Refrigerator: 3 days — Store in an airtight container. The flavors will deepen overnight.
Reheating: Serve cold, at room temperature, or warm gently in a microwave or stovetop.
