This recipe is straight-up delicious and comes (almost) straight-up from one of our favourite home cooking geniuses, Deb Perlman of Smitten Kitchen. This particular one can’t be found on her website, but in her first cookbook, which is so dirty and dog eared that I might need to order a new copy. AKA it’s so, so awesome. Deb’s second cookbook, which Dara and I have been eagerly anticipating for years is due to be released next week. Which reminds me… *visiting Amazon now.
Dara tested this recipe with black rice, a variety of whole grain asian rice, because she wasn’t able to find wild. My supermarket carries wild so I decided to give it a go because I’m a wild rice virgin! PS. Wild rice is not in the same family as other rice varieties, it’s actually a grass. And best part? It’s grown in Canada!
My only memories of wild rice are in teeny tiny amounts in 80s restaurant rice pilaf and in this one variety of Lean Cuisine frozen dinner my mom used to buy as a kid. I remember it also contained about 4 stringy snap peas, some chicken and a ‘gourmet’ white wine sauce. And I liked it! So sue me!
This recipe is chock-full of wild rice and it is soooo deliciously satisfying. It’s starchy and chewy and full of nutty and subtly grassy flavour. So much more interesting than plan old white. Even if you’re not keen on prepping this particular recipe, get yourself some wild rice to try.
You’ll be supporting Canadian producers and your taste buds, all at once.