Wild Rice with Mushrooms (Satterly/Maclellan)

Wild rice cooked in soy sauce and Worcestershire builds a savory, nutty base that plain water can’t touch. While the rice simmers for 70 minutes, you sauté mushrooms, onion, and green pepper in ghee until soft, then fold everything together for a final 5-minute simmer.

Washing the rice in several changes of cold water is a must. Wild rice often contains small stones and bits of hull from harvesting. Rinse until the water runs clear and check for debris by hand.

Ghee gives the sauté a rich, buttery flavor with a higher smoke point than regular butter, so the mushrooms get proper color without burning. The basil and parsley go in at the end to keep their fresh flavor intact.

Pro Tips

• Wild rice is done when the grains split open and curl, revealing the lighter interior. If they’re still straight and closed, keep simmering.
• Don’t stir the rice while it simmers. Let the water absorb and the grains steam undisturbed for the best texture.
• Time your sauté to finish when the rice is nearly done. The vegetables should be warm and just-cooked when they get folded in, not sitting cold on the counter.
• The rice will absorb most of the water by the 70-minute mark. If it’s still soupy, cook uncovered for a few minutes to evaporate the excess.

Variations

• Add toasted pecans or slivered almonds for crunch.
• Mix in dried cranberries during the last 5-minute simmer for a sweet-savory Thanksgiving-style side.
• Use a blend of wild and long-grain brown rice to stretch the wild rice and soften the chewy texture.