Author Notes: How I make this depends entirely on what KIND of wild rice I can get: the cultivated "wild" rice from the grocery store (on the right in the above photo), or the truly wild stuff that a friend sends me from Nebraska (on the left in the above photo). The store-bought stuff has a different texture - more twiggy and stick-like even when cooked. The Nebraska rice seems to cook up a little softer. Therefore, if I've got the real stuff from Nebraska, I'll make it with just wild rice, but if I have to use cultivated "wild" rice, I mix with regular long grain white rice, although I end up having to pre-cook them separately. —QueenOfGreen
Serves 4 to 6
- 2 cups vegetable (or chicken) broth
- 1 1/2 cups wild rice, uncooked
- 3 tablespoons butter
- 1 small yellow onion, chopped
- 6 ounces button mushrooms, quartered
- 3 sprigs marjoram
- 1 teaspoon salt
- 1 bay leaf
- 2 cloves garlic, minced
- 1 sprig thyme
- 1/2 cup dried cherries
- Bring broth to boil in medium saucepan. Add rice, salt and bay leaf. Simmer until liquid is absorbed. Discard bay leaf.
- Melt butter in large skillet over medium heat. Saute onions, garlic and the stripped leaves of herbs (stems discarded) until onions are soft.
- Add mushrooms and cherries. Saute until tender, 5 minutes or so.
- Add pre-cooked rice. Cook until all liquids are absorbed, but not so long that mixture is dry.
- This recipe was entered in the contest for Your Best Savory Rice Dish