Equipment
Ingredients
Rice Base
- 250 g wild rice, rinsed thoroughly
- 700 ml vegetable broth
- 3 g fine sea salt
Aromatics and Mix-ins
- 45 g unsalted butter
- 150 g yellow onion, diced
- 100 g celery, diced
- 250 g cremini mushrooms, cleaned and sliced
- 10 g garlic, minced
- 5 g fresh sage, finely chopped
- 3 g fresh thyme, finely chopped
- 100 g pecans, toasted and roughly chopped
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat the oven to 175°C/350°F and lightly grease a 2-quart baking dish with a small amount of butter or oil.
Combine the rinsed wild rice, vegetable broth, and salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover tightly, and simmer for 45 minutes until the grains are tender and have burst open. Drain any excess liquid.
While the rice simmers, melt the unsalted butter in a large skillet over medium heat. Add the diced yellow onion and celery, sautéing for 8 minutes until softened and translucent.
Increase the heat to medium-high. Add the sliced cremini mushrooms to the skillet and sauté for 10 minutes until they have released their moisture and achieved a deep brown color.
Stir the minced garlic, chopped fresh sage, and fresh thyme into the mushroom mixture. Cook for 1 minute until highly fragrant, then remove the skillet from the heat.
In a large mixing bowl, combine the cooked wild rice, the aromatic mushroom mixture, and the toasted chopped pecans. Season with black pepper and gently toss until all ingredients are evenly distributed.
Transfer the mixture to the prepared baking dish. Bake uncovered at 175°C/350°F for 20 to 25 minutes until the top is slightly crispy and the dish is heated thoroughly.
Chef's Notes
- Wild rice is not a true rice but an aquatic grass seed. It requires a significantly higher liquid-to-grain ratio and longer cooking time than standard white or brown rice.
- Do not wash the cremini mushrooms under running water. Instead, wipe them gently with a damp paper towel or brush to remove dirt, preventing them from becoming waterlogged.
- Toasting the pecans prior to mixing is crucial. It amplifies their natural oils and ensures their flavor can stand up to the earthy intensity of the mushrooms and wild rice.
- For a non-vegetarian variation, use high-quality turkey or chicken stock in place of vegetable broth, and consider adding cooked, crumbled sausage during the assembly phase.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Freeze tightly wrapped. Texture of mushrooms may soften slightly upon thawing.
Reheating: Reheat in a 175°C/350°F oven for 15-20 minutes, adding a splash of vegetable broth if it seems dry.
