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
wild rice, rinsed in a strainer under cold running water
chicken stock or broth, divided
1 1/2 cups
pignoli or chopped pecans
1 1/2 cups
chopped yellow onions
cremini or button mushrooms, sliced
dry sherry, port, or madiera
chopped Italian parsley
Salt and freshly ground black pepper
In This Recipe
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.