Monday, December 08, 2008

Wild Rice

Click to enlarge, the detail is delicious looking!


1 lb wild rice, which is approximately 3 cups wild rice. 

2 bay leaves

8 sprigs fresh thyme, tied in a bundle

Cook wild rice as follows:  Rinse wild rice in a sieve/strainer under cold water.  Combine 1 ¾ c. chicken stock with ¼ c. cold water to make 2 cups liquid for each cup of wild rice.  So, for the pound of wild rice, 6 cups of the stock/water mixture is needed.  Add 2 bay leaves, a bundle of fresh thyme (8 sprigs), 1 tsp salt.

In a heavy pot, bring to boil, and then simmer for 25 to 35 minutes until rice is chewy, but tender; individual grains plumped but still intact (start checking at 25 minutes).  Drain any excess liquid. There will be excess liquid, possibly a few cups.  Not to worry! (This method of cooking the rice is courtesy of Cook's Illustrated Magazine which has been a favorite subscription for many years).

For vinaigrette

 Puree all ingredients except olive oil in food processor or blender.  With the food processor running, add olive oil in steady stream until olive oil is incorporated/emulsified.  Make vinaigrette at least one day ahead for flavors to meld.

1/2 cup fresh orange juice or I have used OJ concentrate undiluted
6 tablespoons chopped shallot
6 tablespoons balsamic vinegar

1-2 T sugar

4 teaspoons Dijon mustard
2 teaspoon minced garlic
1/2 cup extra-virgin olive oil


1 cup jasmine or basmati white rice.  Cook white rice as follows:  Rinse rice according to package directions.  Sauté rice for 2-3 minutes in melted butter and salt in sauce pan you are going to cook it in on low to medium heat.  You are coating the grains of rice with the butter as (similar to risotto) and lightly toasting the rice.  Add water and cook until rice is done, 10 minutes +/-. Remove from heat and let stand, covered, 5 minutes.


2 T unsalted butter, melted
1 1/2 cups water, boiling!

½ t salt

3 cups hickory nuts (!) or chopped pecans, toasted
1 1/4 cups chopped fresh flat-leaf parsley (you can use more)
1 cup dried apricots, thinly sliced
1 cup dried cranberries or sour cherries (I chop them)

Assemble salad:

Stir together the rices, vinaigrette, nuts, parsley, dried fruit, and salt and pepper to taste.

Serve at room temperature.

Cooks' note:

• Salad keeps, covered and chilled, 3 days.

• If making ahead of time, you can combine the rice and vinaigrette.  Add the dried fruit, parsley and nuts up to an hour before serving for best flavor.

Serves 12 (I think it serves more than 12)

Gourmet Entertains, original recipe, see Epicurious: additions and revisions by CatKnitz
February 2000



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