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
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Ingredients
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2 cups
vegetable (or chicken) broth
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1 1/2 cups
wild rice, uncooked
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3 tablespoons
butter
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1
small yellow onion, chopped
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6 ounces
button mushrooms, quartered
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3 sprigs
marjoram
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1 teaspoon
salt
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1
bay leaf
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2
cloves garlic, minced
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1 sprig
thyme
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1/2 cup
dried cherries
Directions
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Bring broth to boil in medium saucepan. Add rice, salt and bay leaf. Simmer until liquid is absorbed. Discard bay leaf.
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Melt butter in large skillet over medium heat. Saute onions, garlic and the stripped leaves of herbs (stems discarded) until onions are soft.
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Add mushrooms and cherries. Saute until tender, 5 minutes or so.
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Add pre-cooked rice. Cook until all liquids are absorbed, but not so long that mixture is dry.
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