How To Make Wild Rice Pilaf | By Sean Sherman

Wash the wild rice and drain it.

Use a rice cooker to cook the wild rice with 500 milliliters of water, seasoned with salt and pepper.

Blanch 50 grams of dried mushrooms for about 2-3 minutes or until softened.

Add vegetable scraps into the simple stock and simmer for 3-5 minutes, then cover and set aside to infuse for 10 minutes.

Drain the stock and discard the residue.

In a skillet, heat 2 tablespoons of oil and add 1 chopped yellow onion, seasoning with salt and pepper, and sauté until caramelized.

Coarsely slice the blanched mushrooms and add them to the skillet with 1 tablespoon of oil, cooking for 3-5 minutes until caramelized.

Deglaze the skillet with some of the stock, then add minced garlic and dried sage.

Once the wild rice is cooked, transfer it into the skillet and mix it in.

Add some of the stock to the mixture and stir.

Incorporate 80 grams of dried fruits and 20 grams of roasted chestnuts, mixing well.

Season with salt, pepper, and 1 tablespoon of maple syrup, then add some coriander.

Equipment Needed

Spice Level:

Dietary