Wild Rice is a wild card, when it comes to cooking times. Genuine, hand harvested and parched wild rice can cook in 20 minutes, while the shiny, long grains of cultivated can take 45 minutes. If you use cultivated wild rice, check for doneness, it may take longer than the suggested time. If using hand-parched, wild-harvested wild rice, it will fall apart slightly in the pilaf, spreading its unique flavor throughout. Either way, save yourself a few cents by stretching it with less expensive brown rice.
- 1 teaspoon extra virgin olive oil
- 1 small onion, minced
- 3 cups vegetable or chicken stock
- 1 cup long-grain brown rice
- 1/2 cup wild rice
- 1/2 teaspoon salt
- In a 2-quart pot with a tight lid, heat the olive oil briefly, then add the onion. Sauté over medium heat, until the onion is soft and clear, about 5 minutes. Add the stock and salt and bring to a boil. Add the brown and wild rice and return to a boil, then reduce heat to low. Cover with a lid and cook for 45 minutes.
- Check the rice, if the liquids are absorbed and surface of the rice is covered with holes, it’s done. If not, cover with lid and cook until done. Let stand, covered, for 5-10 minutes before serving.