Thursday, January 24, 2013

Harvesty Wild Rice

I call it 'Harvesty' because this is thee o' Minnesota staple (wild rice),
 jazzed up with delicious tastes of things enjoyed by yours truly when the weather dips.

What you need:
  • 5 cups prepared wild rice (prepare the night before, to lighten your load).  A friend recently gave me a cooking tip, as I often burn wild rice (the water dries up), add additional water from the get go of cooking, and when the grains are adequately cooked, drain off the additional water.
  • 2 T oil
  • 1/2 large onion (white or yellow, chopped)
  • 1/2 cup portobello mushrooms (patted clean with cloth and sliced)
  • 3 T. dried cranberries (or cherries)
  • 1/3 cup raw pecans
  • 3/4 cup chicken stock
  • 3 T butter
  • sea salt and cracked black pepper

    Set aside the prepared wild rice.  In a large saute pan heat 2 T. oil over medium heat, 
    add the chopped onions and sliced mushrooms and saute for about 5 minutes.

Add the chicken stock, dried berries, pecans and s&p.  
Reduce heat to medium low and allow the sauce to simmer for about 4 minutes
After it simmers, it will look like this bit of 'harvesty' heaven.  

Add the prepared rice and butter to the saute.  Stir and continue to 
season  with sea salt and cracked black pepper.

 NomNomNomFest2013.  Pairs well with anything, even a fork!

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