Wild Rice with Mushrooms: You are in for a treat!
Perfect with roast turkey.
Wild rice can err on the expensive side when you buy it packaged in those little boxes. Buy it straight from bins at health food stores or in price clubs.
Whatever dish you might be making with wild rice, I always recommend a brief soak before cooking, to encourage the opening of the grain, which wild rice is so prized for. Vacuum-packed chestnuts are ideal year-round, as they are not only delicious, but they are fully cooked and peeled, saving you the pesky task of peeling them yourself!
- 3 cups wild rice
- ¼ cup olive oil
- 1 ½ pounds shitaki, caps only, sliced
- 4 shallots, thinly sliced
- 6 bay leaves, or 1 teaspoon ground
- 1 teaspoon turmeric
- Salt and pepper to taste
- 1 6-oz bag or 2 3-oz bags vacuum-packed chestnuts, crumbled
Soak the rice in water to cover while you prepare the rest of the dish, then drain
Meanwhile heat the oil in a large skillet, and add the mushrooms and shallots, and sauté until most liquids evaporate. Set the mixture aside. Bring 9 cups water, with the bay leaf, turmeric, salt and pepper, to a boil. Cook 45 minutes, until the rice grains open slightly, exposing their white “buds”. Stir in the chestnuts and the reserved mushroom mixture, and cook just a few more minutes, until heated through. Serve hot.