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WILD RICE PREPARATION
button mushrooms, sliced
white onion, medium, diced
Bring water to a rolling boil in a 5 quart saucepan. Add olive oil and wild rice. Return to a rolling boil (about 10 minutes) and stir.
Reduce heat to a simmer and continue cooking until wild rice has "split".
Drain all water from rice.
In same 5-quart sauce pan, add , mushrooms, onion, celery, garlic, pepper, thyme, sage and rosemary. Sauteed until vegetables are tender.
Remove saucepan from heat and add wild rice. Stir well and serve.
To make life a little less hectic on Thanksgiving day, I cook the wild rice the weekend before and store in a gallon size ziploc bag in the refrigerator.
The day of Thanksgiving I sauteed the vegetables and seasoning and mix in the wild rice. I then place in a large casserole dish and put in the oven for 30 minutes at 350F.
If there's any leftover, you can make Wild Rice & Turkey Soup.