Wild Rice Pilaf

(Canadian-American simmered wild grain)

Yield: 6-8 servings

Basic Steps: Simmer → Drain → Mix

Bring the stock or water to a boil in a saucepan. Add the wild rice, salt and pepper. Reduce heat and simmer, covered, for 35-45 minutes until rice is tender yet still firm. Do not overcook.
While the wild rice is simmering, heat oil in another large saucepan. Add onion and sauté until translucent but not yet browned. Add white rice and continue to sauté till rice grains are shiny and translucent, 1-2 minutes more. Add stock or water and bring to a boil. Reduce heat, cover tightly and simmer 15-18 minutes more. Remove from heat and let set, covered, another 5-10 minutes.
Drain excess liquid from the wild rice (use to flavor other dishes if you like). Gently stir the wild rice into the cooked white rice with a large fork. Adjust seasoning and stir in a little butter if you like. Serve immediately.

Add a pinch of fresh or dried thyme or sage to the simmering wild rice for extra flavor.
Stir in some dried cherries or dried cranberries when mixing the two rices together. Other possible additions are chopped pecans or walnuts, sautéed wild mushrooms.
Use brown rice instead of white rice. Follow package directions to cook.

Wild rice is not a true rice, rather a type of grass seed that grows wild in the upper Midwestern United States and central Canada. Native Americans would harvest the grains from lakes and streams where the aquatic grass grew. Wild rice pilaf is the perfect accompaniment to duck, goose, and game meats. It is also an ideal addition to a Thanksgiving meal.
The method of cooking the rices separately works best as their cooking times are different.