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
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Ingredients
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2 cups
wild rice, rinsed in a strainer under cold running water
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2 cups
brown rice
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9 cups
chicken stock or broth, divided
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1 1/2 cups
pignoli or chopped pecans
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4 tablespoons
olive oil
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1 1/2 cups
chopped yellow onions
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4 tablespoons
minced garlic
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4 cups
cremini or button mushrooms, sliced
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1/2 cup
dry sherry, port, or madiera
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1 cup
chopped Italian parsley
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Salt and freshly ground black pepper
Directions
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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).
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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.
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Drain both rices in a large strainer and set aside to make sure the rice gets very dry.
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Toast nuts in a large skillet. Remove to a bowl or plate and set aside.
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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.
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Add rest of oil to skillet, heat, and add mushrooms. Cook until lightly browned. Add sherry and cook another 3 minutes.
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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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