Wild Rice and Black Walnut Pilaf

Name: Wild Rice and Black Walnut Pilaf
Yield: serves 4
Ingredients: 1 cup wild rice, well rinsed; 1 tablespoon unsalted butter; 1/2 yellow onion, chopped; 1 cup assorted fresh wild mushrooms, stemmed and sliced; 2 celery stalks thinly sliced; 3 cups chicken stock (page 91) or water; 1/4 cup dried currants or dried cranberries; Salt; 1 cup black walnuts, coarsely chopped; 1/2 cup chopped green onions, green parts only, for garnish

December 9, 2011

So-called wild rice is actually a grain that grows in the Great Lakes region and has been harvested by the Ojibway and Cree Indians for centuries. Because of how long it takes to cook, wild rice is perfect for the slow cooker. Black walnuts, native to the central and eastern United States, have a very different flavor than English walnuts, though the garden variety English walnut can be used in a pinch.

Cooks' Note

Suggested Beverage: A crisp, acidic, well-chilled Pinot Gris, Pinot Blanc, or even a lighter-style Pinot Noir.

Recipe notes

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