Minnesota Wild Rice Pilaf with Mushrooms and Herbs

True wild rice is not a rice at all but an aquatic grass grain native to the Great Lakes region, harvested from canoes by Ojibwe people for centuries in a tradition that continues today on Minnesota lakes. Earthy, nutty, and chewy with a satisfying pop, it pairs beautifully with woodland mushrooms and fresh herbs in a pilaf that celebrates the flavors of the northern Midwest.

Serves: 6

Ingredients

• 300g (1 1/2 cups) true Minnesota wild rice (not a blend)
• 720ml (3 cups) vegetable or chicken broth
• 240ml (1 cup) water
• 3 tbsp (45g) unsalted butter
• 1 large yellow onion, finely diced
• 3 stalks celery, finely diced
• 3 cloves garlic, minced
• 340g (12 oz) mixed mushrooms (cremini, shiitake, or foraged), sliced
• 2 tsp fresh thyme leaves
• 1 tsp fresh sage, finely chopped
• 60ml (1/4 cup) dry white wine or dry sherry
• 2 tbsp fresh flat-leaf parsley, chopped
• Salt and black pepper to taste
• 60g (1/2 cup) toasted pecans or walnuts, roughly chopped (optional)

Instructions

1. Rinse wild rice under cold water. Combine with broth and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer 45-55 minutes until grains have popped open and are tender but still slightly chewy. Drain any excess liquid.
2. Meanwhile, melt butter in a large skillet over medium heat. Add onion and celery; cook until softened, 6-8 minutes.
3. Add garlic and mushrooms; increase heat to medium-high and cook without stirring for 3-4 minutes until mushrooms are golden. Stir and cook another 3 minutes.
4. Add thyme and sage; cook 1 minute until fragrant.
5. Deglaze with white wine, scraping up any browned bits, and cook until liquid is absorbed, about 2 minutes.
6. Fold in cooked wild rice and toss to combine. Season generously with salt and pepper.
7. Remove from heat, stir in fresh parsley, and top with toasted nuts if using.
8. Serve warm as a side dish or stuffing.

Cook's Notes: True hand-harvested Minnesota wild rice (available at co-ops and Native American tribal markets) has a more complex, smoky flavor than the cultivated California variety. It also takes longer to cook — check it at 45 minutes and continue until the grains pop. This pilaf doubles beautifully as a stuffing for roast chicken or pork loin.