Wild rice is a staple of Northern Wisconsin- as you head north of Minocqua,WI, you’ll see countless stands selling bulk wild rice. While not technically a rice (it’s a grain harvested from lake grass), it’s nutty taste and toothy texture adds life to about any side dish. My master recipe for Northwoods Wild rice is a welcome addition to our dinner table and a versatile side that pairs well with pork, chicken, or fish.
With just a few ingredients and countless variations, you’ll never want to reach for one of those rice box side dishes again.
Northwoods Wild Rice
- 1/2 Cup Wild Rice
- 1/2 Cup Brown Rice
- 2 Cups Chick Stock
- 3 tbsp Butter
- 1 Medium Onion, diced
- 2 Cloves garlic, minced
- 8 Oz package Mushrooms, sliced
- Salt and Pepper to Taste
- Add rice and chicken stock to medium saucepan, and bring to a boil. Cover and simmer for 45 minutes, or until wild rice starts to ‘pop’.
- While rice is cooking, saute onion in butter on med-low for about 20 minutes, or until golden brown. Add garlic, cook for additional minute. Add mushrooms and saute for another 10 minutes. Set aside.
- When rice is done (water should be mostly absorbed), fold in onion-mushroom mixture and season to taste with salt and pepper.
This dish is so good on it’s own, but try some of these variations to add extra life to this dish:
Add nuts, like about 1/4 cup toasted almonds or cashews.
Use Baby Bella or Criminis instead of white mushrooms.
Add 1/4 cup dried cranberries to cooking rice and brown sugar (about 1 tbsp, to taste) as you stir in the onion mixture.