Basic wild rice from Savoring the Seasons of the Northern Heartland: 200 Recipes Blending Bold, New Flavors with the Traditional Foods of the Upper Midwest by Beth Dooley and Lucia Watson

  • wild rice

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Accompaniments: Pan-fried trout with smoky bacon, hazelnuts, and lemon-sage butter

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Gio on December 31, 2015

    Pg. 275. The ratio of wild rice to water was just perfect for us. Well cooked, not too soft but not crunchy. After reading the Pilaf recipe I decided to add chopped dried Turkish apricots to the rice. The combination was great. Lovely earthy flavor that went well with the suggested main of Pan-Fried Fish with Smoky Bacon, et al.

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