PHOTO: ERIK BERNSTEIN; FOOD STYLING: BROOKE CAISON
Rice is maybe one of the best, all-time favorite carbs. It’s a flavor sponge and unbelievably versatile. Unfortunately, many folks limit themselves to only looking at two types of rice: white and brown.
But there are tons of rice varieties that can bring about different textures, flavors, and recipes. For example, wild rice is one of our favorites for its nutty flavor and its chewy bite. Funnily enough, wild rice isn’t actually related to the plant that makes regular white rice. But that doesn’t make it any less delicious! This recipe uses slowly cooked onions and chicken stock to add a punch of savoriness, but the vegetal, toasty flavor of the rice itself is definitely the star.
Serve it alongside roast veggies or toss in some mushrooms, and you’ll have a hearty meal that comes together in a flash! Tried this? Let us know it came out in the comments below.
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Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
1 hr 20 mins
Ingredients
1c.
wild rice
1tbsp.
extra-virgin olive oil
1
small yellow onion, finely chopped
1
cloves garlic, finely chopped
21/2c.
low-sodium chicken stock
2tbsp.
unsalted butter
11/2tsp.
kosher salt
Chopped fresh parsley, for serving
Directions
Step 1In a fine-mesh strainer, thoroughly rinse rice until water runs clear.
Step 2In a medium saucepan over medium-high heat, heat oil until shimmering. Add onion and cook, stirring often, until golden brown and beginning to caramelize, 12 to 15 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add stock and stir to combine, then add butter, salt, and rice. Bring to a boil, then reduce heat to medium-low and bring to a simmer. Cover and cook until rice is cooked through and chewy but still tender, 45 to 50 minutes. Remove from heat and let sit, covered, about 10 minutes.
Step 3There may be some excess stock; if so, strain rice mixture. Fluff rice with a fork, top with parsley, and serve.
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PHOTO: ERIK BERNSTEIN; FOOD STYLING: BROOKE CAISON
Justin Sullivan is the Assistant Food Editor for Delish, where he helps test, develop, and (of course) taste recipes like one-pot meals, easy desserts, and everything in between. He has worked in professional kitchens across New York, but his favorite role will always be as matzoh ball sous chef to his grandma. He loves diners and being from New Jersey, and when he’s not prepping and testing hundreds of Delish recipes, Justin travels the globe as the world’s foremost chicken finger critic.
