If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Toni Oppenheimer is a trained chef, a professional baker, and the wise older sister neither of us had. This recipe has become a favorite for holiday meals, particularly Thanksgiving, because it uses an all-American specialty food that is a healthy, good-for-you grain which helps to balance out the gluttony of butter and sugar generally overwhelming the feast. Bonus: this dish can be made ahead and reheated in a covered, oiled baking dish for about 20 minutes at 350 degrees. - Loulies
- 2 cups wild rice, rinsed in a strainer under cold running water
- 2 cups brown rice
- 9 cups chicken stock or broth, divided
- 1 1/2 cup pignoli or chopped pecans
- 4 tablespoons olive oil
- 1 1/2 cup chopped yellow onions
- 4 tablespoons minced garlic
- 4 cups cremini or button mushrooms, sliced
- 1/2 cup dry sherry, port, or madiera
- 1 cup chopped Italian parsley
- Salt and freshly ground black pepper
- 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).
- 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.
- Drain both rices in a large strainer and set aside to make sure the rice gets very dry.
- Toast nuts in a large skillet. Remove to a bowl or plate and set aside.
- 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.
- Add rest of oil to skillet, heat, and add mushrooms. Cook until lightly browned. Add sherry and cook another 3 minutes.
- In a large serving dish or bowl, combine rices, nuts, onions, mushrooms. Toss with parsley, salt and pepper. Serve warm or room temperature.
- This recipe was entered in the contest for Your Best Savory Rice Dish