Wild Rice Pilaf by Sean Sherman
Updated: Dec 2, 2022
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
Grapeseed / 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:
I am using my rice cooker to cook the wild rice.
Wash the wild rice, drain and wash again.
Repeat until the water is clear.
Fill up the rice cooker with water and cook as per the manufacturer's instructions.
Or you can cook the wild rice in a large pot over medium-low heat with 1L of water for about 15 to 20 mins.
Once the rice is cooked, fluff the rice with a fork. The rice should have that al dente bite.
Set aside until ready to use.
In a sauce pot over medium heat, add 500ml of water.
Season with salt and pepper.
Bring it up to simmer.
Blanch the dried mushrooms for about 2 to 3 mins or until soft and tender.
Remove from heat and set aside to cool down.
Once cool enuff to handle, coarsely slice the mushrooms.
*I like to add all my vegetable scraps into that mushroom water. Simmer for about 3 to 5 mins. Cover and set aside to infuse, for about 10 mins. Drain and discard the residue.*
In a skillet over medium heat, add 2 TBSP of oil.
Once the oil is heated up, add in the onion.
Season with salt and pepper.
Saute until lightly caramelized.
Add in the mushrooms.
Saute until well combined.
Drizzle in 1 TBSP of oil, cover and cook for 3 to 5 mins or until the mushrooms are lightly caramelized.
Drizzle in some of that stock and deglaze.
Add in garlic, sage and saute until aromatic.
Add in the rice and drizzle in some of that stock.
Saute until well combined.
Add in the dried fruits and chestnuts.
Saute to combine well.
Taste and adjust for seasoning with salt and pepper.
Saute in some coriander and drizzle in the maple syrup.
Transfer onto serving plates.
Garnish with some more coriander and serve immediately.
Every mouthful is Mama Mia...
I can eat this every day...