Thanks to everyone who attended the book signing and wild rice tasting at the Woolen Mills in Bemidji last week, and to my friend Nancy who made the wild rice dish that was served. It was a hit! The recipe is below, and there are 79 more just as good in the book!
From Wild Rice: An Essential Guide to Cooking, History, and Harvesting by Susan Carol Hauser, Skyhorse Publishing, 2014
Herbed Wild Rice Pilaf
Herbed Rice Ingredients
½ cup unsalted butter
2 tablespoons minced shallots
2 cloves minced garlic
1 cup uncooked wild rice
1 teaspoon fresh chopped thyme
1 teaspoon fresh chopped basil
3 cups chicken broth (preferably homemade)
4 tablespoons butter
1 small Granny Smith apple, cored, peeled and minced
1 large carrot, minced
¼ pound mushrooms, minced (optional)
¼ cup celery, minced
1 medium onion, minced
¼ cup raisins or currents
Salt and pepper, to taste
Melt butter in heavy 3 quart pan. Sauté shallots, garlic and wild rice, stirring for about 5 minutes. Add the thyme, basil, and chicken stock. Bring to a boil, cover and reduce heat to a simmer. Cook from 45 to 60 minutes, or until rice is fluffy. While rice is cooking, melt butter in skillet, add apple, carrot, celery, mushrooms, and onion. Sauté, covered, stirring occasionally, until vegetables are limp, and onion turn sweet. Add raisins and rice. Stir with a fork. Season to taste with salt and pepper.
Serves 6 to 8 as an accompaniment to fish, fowl, or veal, or as a casserole.