Make Ahead

Toni's Nutted Wild Rice

November 23, 2009
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

  • Serves 10-12
  • 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 cups pignoli or chopped pecans
  • 4 tablespoons olive oil
  • 1 1/2 cups 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
In This Recipe
  1. 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).
  2. 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.
  3. Drain both rices in a large strainer and set aside to make sure the rice gets very dry.
  4. Toast nuts in a large skillet. Remove to a bowl or plate and set aside.
  5. 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.
  6. Add rest of oil to skillet, heat, and add mushrooms. Cook until lightly browned. Add sherry and cook another 3 minutes.
  7. In a large serving dish or bowl, combine rices, nuts, onions, mushrooms. Toss with parsley, salt and pepper. Serve warm or room temperature.
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