Wild Rice Pilaf by Sean Sherman
- Daniel
- Dec 1, 2022
- 3 min read
Updated: May 21
This is another yummilicious recipe from an awesome cookbook by Sean Sherman: The Sioux Chef's Indigenous Kitchen. I can say that Sean introduced wild rice into my life. I think this is probably my favorite type of rice; it is earthy, nutty and almost has that distinct smokey aroma.
Do yourself a favor and buy this cookbook...
To make my life easier, I am using my rice cooker to cook wild rice. I also included instructions down below on how to cook it in a sauce pot. I do not have any wild mushrooms as called out in the cookbook, so I am using some dried mushrooms.
I am also using a mixture of dried fruits instead of dried cranberries. Feel free to play around with the ingredients, this is a pilaf after all.
This is indeed a very hearty meal and I can probably eat this every day. And guess what? This is 100% vegan friendly. Vegan food doesn't have to be raw and boring. It can be as vibrantly yummilicous as this.
Ingredients:
Adapted From Sean Sherman: The Sioux Chef's Indigenous Kitchen
(Serve 2)
Wild Rice, 65g
Sea Salt, Pinch
Black Pepper, Pinch
Dried Mushrooms, 50g
Rapeseed / Sunflower Canola / Peanut Oil, 2 TBSP + 1 TBSP
Yellow Onion Finely Sliced, 1
Garlic Finely Minced, 3 Cloves
Dried Sage, Pinch
Dried Fruits, 80g
Roasted Chestnuts Coarsely Wedged, 20g
Coriander Coarsely Chopped, A Handful
Maple Syrup, 1 TBSP
Equipment:
Cast Iron Skillet / Pan
Rice Cooker
Sauce Pot
Directions:
Cook the Wild Rice
Rinse wild rice thoroughly until the water runs clear.
Cook in a rice cooker according to the manufacturer’s instructions with enough water to cover.
Alternatively, cook in a pot over medium-low heat with 1L of water for 15–20 mins.
Fluff the rice with a fork once done. The texture should be al dente.
Set aside.
Prepare the Mushrooms & Stock
In a pot over medium heat, bring 500ml water to a simmer.
Season with salt and pepper.
Blanch dried mushrooms for 2–3 mins or until tender.
Remove and set aside to cool.
Once cool enough to handle, coarsely slice the mushrooms.
Add vegetable scraps to the mushroom water and simmer for 3–5 mins.
Cover and infuse for 10 mins, then strain and discard solids.
Sauté the Ingredients
In a skillet over medium heat, add 2 TBSP oil.
Add onions, season with salt and pepper, and sauté until lightly caramelized.
Add sliced mushrooms and stir to combine.
Drizzle in 1 TBSP oil, cover, and cook for 3–5 mins until lightly caramelized.
Deglaze with some mushroom stock.
Add garlic and sage, sauté until aromatic.
Bring It All Together
Add cooked wild rice to the skillet and drizzle in a bit more stock.
Sauté until everything is well combined.
Stir in dried fruits and chestnuts.
Adjust seasoning with salt and pepper to taste.
Add chopped coriander and drizzle in maple syrup.
Toss to combine well.
To Serve
Transfer to serving plates.
Garnish with more coriander.
Serve immediately and enjoy.
Every mouthful is Mama Mia...
I can eat this every day...
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