If you live in the Great Lakes region, you love wild rice, and you’re darn proud of it. It’s that food item you buy for friends visiting from other parts of the world, showing just how unique and versatile we are in the midwest. Hey, we are so much more than hotdish and hamburgers! But what can you make with it besides the old standby, wild rice soup? Here’s a side dish I came up with that goes great with summer’s grilled meats and fish, or winter’s roasted beef, pork, or poultry. You can make it with dried cranberries to give it a sweet twist, or mushrooms to make it savory. Either combination compliments this hearty grain, and gives everyone a much-needed break from potatoes or white rice. (The wild rice casserole pictured here is served with my husband’s Brined and Smoked Turkey.)
1 cup uncooked wild rice
4 cups water
1 cube chicken bouillon, or 1 teaspoon salt
1/2 cup yellow onion, chopped
8 ounces button mushrooms, sliced
(or use 1/3 cup sweetened dried cranberries—aka: craisins—but not both mushrooms and craisins)
½ cup pecan halves
3 tablespoons butter, divided
Rinse wild rice in colander under cold water. Combine wild rice, water, and bouillon cube in large sauce pan and bring to a boil. Reduce to low and simmer for 45 minutes, or until most of rice kernels are cracked open. Once rice is done, drain. Do a quick rinse of cold water to shock rice (halt cooking of grains). Drain again.
Preheat oven to 325° Fahrenheit. While rice is cooking, sauté onions in 1 tablespoon butter until translucent. Transfer cooked onions to 3 quart casserole dish. Add another tablespoon butter to pan and sauté mushrooms until cooked. Add to onions in dish. Add 1 tablespoon butter to pan, again, and toast pecan halves in butter about 3-5 minutes, or until they appear to darken slightly. Toss onions, mushrooms, and pecans with cooked wild rice in casserole dish. Cook, covered, in oven for 20-30 minutes or until heated through. Serve as side dish.
NOTE: If you prefer a tangier side dish, skip the mushrooms, and toast the pecans in 2 tablespoons butter. Then toss in 1/3 craisins with cooked rice. Cook in oven as directed above. Also, if you use salt instead of the chicken bouillon, this dish is vegetarian. It’s also gluten-free. Lose the butter, and it’s dairy-free and fat-free, but that’s going just a little too far.