Ingredients:

  • 1 cup (200 g) Wild Rice, rinsed thoroughly
  • 4 cups (950 ml) Chicken or Vegetable Stock (low sodium)
  • 1 large Bay Leaf
  • 1 teaspoon (5 g) Sea Salt
  • 2 tablespoons (30 g) Unsalted Butter
  • 1 tablespoon (15 ml) Olive Oil
  • 2 large Shallots, finely diced (about 150 g)
  • 3 cloves Garlic, minced
  • 8 oz (225 g) Cremini or Button Mushrooms, thinly sliced
  • 1 teaspoon fresh Thyme leaves, or 1/2 teaspoon dried
  • 1/2 cup (60 g) Pecans or Walnuts, roughly chopped
  • 1/2 cup (80 g) Dried Cranberries
  • 1/2 teaspoon Black Pepper, freshly ground
  • 1/4 cup (10 g) Fresh Flat-Leaf Parsley, chopped finely (for garnish)

Instructions:

  1. Rinse the wild rice in a fine-mesh sieve under cold running water for 60 seconds to remove any surface debris.
  2. In a heavy-bottomed saucepan, combine the rinsed wild rice, stock, bay leaf, and 1 teaspoon of salt.
  3. Bring the mixture to a rolling boil over high heat. Immediately reduce the heat to the lowest setting, cover tightly, and simmer for 45 to 50 minutes. Do not lift the lid during this time.
  4. After 45–50 minutes, check the rice. If the grains are still very hard, add 1/4 cup (60 ml) water or stock and simmer for another 5–10 minutes. Remove the bay leaf. Drain any residual liquid, fluff gently with a fork, and cover loosely.
  5. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and sauté until they have released their liquid and are nicely browned (about 5–7 minutes). Remove mushrooms and set aside.
  6. Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Add the diced shallots and sauté gently until soft and translucent (3–4 minutes).
  7. Stir in the minced garlic and thyme leaves. Cook for 1 minute until fragrant, ensuring the garlic does not burn.
  8. Add the chopped pecans/walnuts to the skillet and toast with the shallot mixture for 2 minutes, stirring constantly, until they become fragrant.
  9. Transfer the cooked wild rice, the reserved sautéed mushrooms, and the dried cranberries into the skillet with the shallot and pecan mixture.
  10. Toss gently to combine all ingredients. Heat through for about 2 minutes to allow the cranberries to slightly soften and the flavors to meld.
  11. Check the seasoning, adding freshly ground black pepper and additional salt if necessary.
  12. Stir in the fresh chopped parsley just before serving for a vibrant finish.