Wild and Dirty Rice

Name: Wild and Dirty Rice
Yield: makes 6 to 8 servings
Ingredients: 1 cup wild rice; 1/2 pound ground pork; 2 tablespoons butter, oil, or bacon fat; 1 small onion, diced; 2 celery stalks, finely chopped; 1 small green bell pepper, finely chopped; 1/2 red bell pepper, finely chopped; 2 garlic cloves, minced; 1/2 pound chicken or duck livers, trimmed and coarsely chopped; 1 cup long-grain white rice; 1 1/2 cups Chicken Stock (p. 206); 1 teaspoon Worcerstershire sauce; 1 teaspoon chopped fresh thyme; 1 tablespoon chopped fresh parsley; 1 small bay leaf; Salt and pepper; Hot sauce; 1/2 bunch scallions, finely chopped (about 1/4 cup)

December 14, 2011

Plain ole dirty rice is a good thing. Add the earthy, nutty taste and toothsome texture of wild rice, and you have something even better.

Cooks' Note

When cooking rice, I find that covering the surface of the water with a piece of waxed paper or parchment paper cut to fit the shape of the pot helps keep the rice moist and makes it cook more evenly. For more moisture and a richer flavor, stir in a cup of diced sautéed or roasted eggplant when you add the stock.

Recipe notes

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