By: Courtesy of Marc BrownGold, Willy Street Co-op.
Wild rice grows truly wild in Wisconsin, not just cultivated as in other states. Nutty, filling, and flavorful, this pilaf is a wonderful everyday dinner addition, but would also be welcome at the Thanksgiving table.
Time: Preparation 45 mins
Serving: 6 Servings
Ingredients
- 0.25 c olive oil
- 1 carrot
- 0.5 onion
- 1 celery stalk
- 1 t ginger
- 6 button mushrooms
- 1 t cinnamon
- 1 c wild rice
- 1 T sage
- 2 c vegetable stock
- 1 c dried cranberries
- 3 T balsamic vinegar
- salt
- pepper
Preparation
Heat the olive oil in an 8-quart pot over medium heat until light smoke begins to rise. Add the carrot, onion, celery, and ginger, and sauté until light brown in color. Add the mushrooms and continue cooking for about 3 more minutes. Stir in the cinnamon, rice, sage, and vegetable stock and bring to a boil. Reduce the heat to low, cover, and cook for about 30 minutes, until rice is soft and slightly chewy. Uncover, and fold in the cranberries and vinegar. Season with salt and pepper to taste.
