This recipe makes more than generally needed as a dinner side dish, but like other whole grains, having a quart or two in your fridge to toss with other vegetables and greens makes mid-week meal making a breeze.
This is my favorite way to make a big batch of rice. The onion and garlic add depth; the white wine adds acidity. You can also simply boil wild rice until it is tender and it will be tasty and nutritious so don’t let the extra ingredients listed here hold you back.
- 2 C wild rice, soaked overnight
- 1 onion
- 2 garlic cloves
- 1 small bunch thyme tied
- ½ C white wine or apple cider
- 8 C water or stock
- salt and pepper
- Slice the onion into petals and mince the garlic
- In a large stockpot, bring a good glug of olive oil to a shimmer
- Fry the thyme until fragrant (a minute or so)
- Turn the heat down to medium
- Add the onion and garlic and a hefty pinch of salt and pepper
- Sweat until tender
- Add the white wine and reduce until syrupy
- Add the wild rice and fry in the base for a couple of minutes
- Add the liquid and bring to a boil and then cook until tender adding more water as needed
- The rice is done when the kernels have puffed and are tender when chewed
- Taste and adjust seasoning as desired
- Serve warm or transfer to a sheet tray to cool for later use