Wild rice, like quail, is a special occasion dish—and the two blend deliciously. Technically not a true rice, this nutty-flavored grain is a wild grass seed and is one of many American contributions to world cuisine. Originally harvested wild by Indians, it grows only in Wisconsin, Minnesota, a few other northern states, and Canada. Commercial growers now successfully cultivate it, but the crop is always small, and wild rice sells for about 10 dollars a pound. Fortunately, one cup of raw rice (equal to one half pound) yields enough for four. You can find wild rice in most supermarkets and specialty shops. Be sure the package you choose is not a combination of wild rice and regular white rice.
Assemble these supplies:
- 2 tablespoons butter
- 1/4 cup chopped onion
- 1 cup wild rice
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives, or 1 teaspoon freeze-dried
- 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
- 1/2 teaspoon salt
- Freshly ground black pepper
- 21/2 cups water
Steps in preparation:
- In medium-size saucepan, melt butter over medium- high heat.
- Add onion and cook about 2 minutes until soft.
- Stir in wild rice and mix until coated with butter.
- Add parsley, herbs, salt, pepper, and water.
- Bring mixture to a boil.
- Reduce heat to medium-low and cook, covered, 30 to 35 minutes, or until all liquid has been absorbed, and kernels are tender but still have some crunch.
- Keep warm until serving time.
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