I love the way the chewy, dark sheath of wild rice opens up to a tender, soft grain when I simmer it in stock or broth. Its flavor, at once nutty and vegetal, marries well with leek and herbs—most notably thyme, whose perfumed green notes elevate and balance the grain’s heaviness. Wild rice is rich in protein, B vitamins, and minerals like manganese, magnesium, phosphorus, and zinc.
SERVES: 4 TO 6
INGREDIENTS:
- 1½ cups wild rice
- 2 tablespoons apple cider vinegar
- ½ cup chopped walnuts
- 1 tablespoon unsalted butter
- 1 leek, white and light green parts only, thinly sliced
- 3 ribs celery, diced
- 2 teaspoons fresh thyme leaves
- ½ cup dried currants
- 2 teaspoons finely ground unrefined sea salt
- 3 cups Chicken Bone Broth
INSTRUCTIONS:
- Pour the wild rice in a mixing bowl, cover it with warm water by 2 inches, and stir in the vinegar.
- Cover the bowl with a kitchen towel, set it in a warm spot in your kitchen, and allow the rice to soak for at least 8 and up to 12 hours.
- Drain the rice and rinse it well.
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Scatter the walnuts on the baking sheet and toast them in the oven for 10 to 12 minutes, until deeply fragrant, stirring them once or twice to prevent scorching. Remove the nuts from the oven and transfer them to a bowl.
- Reduce the oven temperature to 350°F.
- Melt the butter in an ovenproof saucepan over medium heat. When it froths, stir in the leek, celery, and thyme and fry until the leek softens, about 2 minutes. Stir in the soaked rice and sauté for 1 to 2 minutes, until lightly fragrant. Stir in the walnuts, currants, and salt. Pour in the chicken broth.
- Cover and bake for 30 to 40 minutes, or until the rice is tender. Serve warm.
