Wild rice, also known as manoomin in Ojibwe, is a staple food of the Great Lakes region and features in many indigenous cuisines. It has a light, nutty flavor that makes it excellent to pair with the fresh flavors of fish and spring greens as a side. Try it this May with our pecan crusted trout or roasted asparagus!
Ingredients
1 cup wild rice
2 ½ cups stock (vegetable or chicken)
1 shallot, minced
1 tbsp butter
Fresh parsley + chives
Salt to taste
Method
- Simmer rice in stock ~40–45 min until tender, drain excess liquid if needed.
- Sauté shallot in butter till fragrant, then fold butter and shallot into the cooked rice.
- Dice/tear parsley and chives and sprinkle them over the rice and add salt to taste.
- Serve hot.