Nautico's Minnesota Wild Rice

6 Servings
Rice American
Vegetarian Saute Side Dish Rice American

1 cup d rice
4 cups Water
3 cubes Chicken illon
1 package Baby bella hrooms
1 jar e nuts
2 tablespoon ter

I can't remember ever having properly prepared wild rice in a restaurant or home outside the state of Minnesota. No doubt this is for two reasons. First, the wild rice one finds elsewhere is usually some variant of brown rice mislabled as "wild." Secondly, since the real McCoy is rarely available outside MN, unless ordered by mail, cooks elsewhere who do acquire it on that rare occasion haven't had the benefit of the trial and error that produces a perfect result. I am now going to tell you how to achieve that result! If you live outside the upper midwest, you're probably going to have to order the rice by mail. You can Google "wild rice" and find several sources, but here's one I like: http://www.kcsbestwildrice.com I would opt for the premium grade ($10/lb), as opposed to the standard grade ($8/lb). 1) Put 1 cup of the rice* in a large fine mesh strainer, running it under cold water for about a minute. Then place the washed rice in a pot with 4 cups of cold or room temp water. Add the bouillon cubes and bring to a boil, stirring to disperse the bouillon as the cubes dissolve. 2) Turn the burner down to one setting above Low, cover and simmer for 45 minutes. Taste for texture. If it's too firm for you, continue simmering, but no longer than a total of 55 minutes or the rice will be mushy. Preheat warming oven to 250 degrees. 3) Strain the rice, place in a covered casserole dish and in the oven as you prepare the mushrooms. 4) Saute the mushrooms in butter. When done to your liking, add them to the rice. 5) Just before serving, stir in the little jar of pine nuts. The rice, mushrooms, and pine nuts make for an appetizing combination of textures. * Wild rice is actually not rice, but a unique grain.


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